Pissaladière originates from the Provence region of France and is a savoury tart made with a base of bread dough, topped with caramelised onions, anchovies, and black olives. It is similar to a pizza but typically lacks cheese and focuses on the rich, sweet, and salty flavours of the onions and anchovies. The name comes from “pissalat”, a Provençal condiment made from puréed anchovies and herbs.
Ingredients
For the Dough:
- 250ml all-purpose flour
- ½ tsp salt
- ½ tsp sugar
- 4-5g instant yeast
- 75ml warm water
- 1 Tbsp olive oil
For the Topping:
- 3 large onions, thinly sliced (you can replace 1 onion with a red onion if you wish)
- 20ml olive oil (plus more for drizzling)
- 4 garlic cloves, finely chopped
- 2 tsp dried thyme
- 1 Tbsp fresh thyme leaves (or add another 1 tsp dried thyme)
- 12-15 anchovy fillets (packed in oil, drained)
- 12-15 black Niçoise olives (or small brined black olives)
- Salt and freshly ground black pepper
- Freshly chopped parsley for garnish
Method
1. Prepare the Dough:
In a large bowl, mix the flour, salt, and sugar.
Dissolve the yeast in the warm water and let it sit for 5 minutes until frothy.
Add the yeast mixture and olive oil to the flour. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
2. Prepare the Onion Topping:
While the dough is rising, heat olive oil in a large pan over medium heat.
Add the sliced onions and garlic, stirring occasionally. Cook gently for about 40 minutes, or until the onions are golden and caramelised.
Stir in the thyme and season with salt and pepper. Be careful with the salt as the anchovies are also salty.
Set aside to cool slightly.
3. Assemble the Pissaladière:
Preheat your oven to 220°C (425°F).
Roll out the dough on a lightly floured surface into a rectangle or circle, about 2mm thick. Transfer to a baking sheet lined with parchment paper.
Spread the caramelised onions evenly over the dough, leaving a small border around the edges.
Arrange the anchovy fillets in a crisscross pattern over the onions. Place a black olive in each section created by the anchovies.
Drizzle the top lightly with olive oil.
4. Bake:
Bake in the preheated oven for 15-20 minutes, or until the crust is golden and crisp.
5. Serve:
Allow the pissaladière to cool slightly before slicing.
Optionally, drizzle more olive oil and garnish with parsley,
Serve warm or at room temperature as an appetiser, snack, or light meal.
Tips
- Anchovy Intensity: For a milder taste, rinse the anchovies under water and pat them dry before using.
- Olive Selection: Use Niçoise olives for authenticity, but Kalamata or other small black brined olives work as substitutes.
- Onion Mixture: Be careful not to overcook the onion mixture during caramelisation, as it will continue to cook in the oven and may burn if overdone.
- Make Ahead: The onions can be caramelised a day in advance and refrigerated until needed.
- Add Eggs: This dish can also be served with soft boiled or poached eggs.
