Pissaladière - Onion, Olive and Anchovy Tart Recipe
Pissaladière - Onion, Olive and Anchovy Tart
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 1hr to 2hr

Prep. time: 10 minutes
Waiting time: 1 hour
Cooking time: About 30 minutes

Difficulty: Easy
Chef's Note

Pissaladière is a tart consisting of a flour and olive oil crust entirely covered with onions that have been slowed cooked in oil without browning. It owes its name to its topping of anchovies (pissala) and black olives. Pissaladière can be eaten hot or warm, served with drinks or as an hors-d’oeuvre, and will last for 4 to 5 days if kept cold.

For 10 servings

- 500 g (18 oz.) bread dough, bought from a bakery
- 3 kg (6 1/2 lb.) onions
- 2 cloves of garlic
- 50 g (2 oz.) Niçois black olives
- 10 anchovy fillets
- Thyme, bay leaf, salt and pepper
- Olive oil
  1. Slice the onions thinly and cook them gently in olive oil over low heat with a pinch of salt, the crushed garlic, thyme and bay leaf. Cover and cook until very soft but not browned;
  2. roll out the bread dough and line a large tart or pizza pan;
  3. let the dough rise in a warm spot until doubled in volume, then dry it for 10 minutes in a fairly hot oven;
  4. remove the bay leaf; spread the onions evenly over the entire surface of the dough;
  5. sprinkle with olives, arrange the anchovies on top and drizzle with olive oil;
  6. bake in a very hot oven for about 15 minutes; sprinkle with freshly ground pepper once you take it out of the oven.
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Photo : MSCOMM - ID : 3432119 / Cathy Yeulet

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