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Pissaladière

A savory tart from the French Riviera featuring caramelized onions, olives, and anchovies on a flaky pastry base.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 pieces
Course: Appetizer, Snack
Cuisine: French, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 pound pizza dough store-bought or homemade for a fresher taste
For the topping
  • 2 large onions sweeter onions will enhance the flavor when caramelized
  • 4 fillets anchovy adds a depth of flavor that complements the onions beautifully
  • 1 cup black olives preferably Niçoise olives for authenticity
  • 2 tablespoons olive oil for sautéing the onions until golden
  • 1 teaspoon dried thyme fresh thyme works well if available
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
  2. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt, cooking them slowly until they become soft and caramelized, about 15-20 minutes. Stir occasionally to prevent burning.
  3. Once the onions are golden brown, stir in the dried thyme and remove from heat. Allow the mixture to cool slightly.
  4. Roll out the pizza dough on a floured surface to fit your baking sheet. Transfer the dough to the prepared baking sheet, pressing it into the corners.
Assembly and Baking
  1. Spread the caramelized onions evenly over the dough, leaving a small border around the edges.
  2. Arrange the anchovy fillets in a crisscross pattern over the onions, and scatter the olives on top.
  3. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and crispy.
  4. Once out of the oven, let it cool slightly before slicing.

Notes

For an extra layer of flavor, consider adding a sprinkle of fresh parsley or a drizzle of balsamic reduction just before serving. If you're short on time, using pre-made dough will save you a step without sacrificing taste. Serve alongside a simple arugula salad dressed with lemon for a refreshing contrast.