📝 About This Recipe
Hailing from the azure coastline of Nice, the Pissaladière is the ultimate celebration of Provençal flavors, blending the sweetness of slow-melted onions with the briny punch of olives and anchovies. Unlike a standard pizza, this tart features a thick, bread-like crust that serves as a pillowy canvas for onions cooked down to a jam-like consistency over nearly an hour. It is a rustic masterpiece that balances salty, sweet, and savory notes, transporting your senses directly to a seaside café in the South of France.
🥗 Ingredients
The Dough
- 2 1/2 cups All-purpose flour (plus extra for dusting)
- 3/4 cup Warm water (approximately 105°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 teaspoon Fine sea salt
- 1/2 teaspoon Granulated sugar (to feed the yeast)
The Onion Compote
- 3 pounds Yellow onions (peeled and very thinly sliced)
- 4 tablespoons Extra virgin olive oil
- 1 tablespoon Unsalted butter (for richness)
- 3 sprigs Fresh thyme (leaves stripped)
- 2 cloves Garlic (minced)
- 1 piece Bay leaf (dried)
- 1/2 teaspoon Black pepper (freshly cracked)
The Topping
- 12-16 pieces Anchovy fillets in oil (drained)
- 1/2 cup Niçoise olives (pitted or whole, small black olives)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy and active.
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2
In a large mixing bowl or a stand mixer fitted with a dough hook, combine the flour and salt. Add the yeast mixture and 3 tablespoons of olive oil.
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3
Knead the dough for about 8 minutes by hand or 5 minutes in the mixer until it is smooth, elastic, and slightly tacky. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
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4
While the dough rises, prepare the onions. Heat 4 tablespoons of olive oil and the butter in a large, heavy-bottomed pot or Dutch oven over medium-low heat.
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5
Add the sliced onions, thyme, bay leaf, and a pinch of pepper. Do not add much salt yet, as the anchovies and olives are quite salty.
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6
Cook the onions slowly, stirring occasionally, for 45-60 minutes. You want them to be completely soft, translucent, and pale gold—not browned or crispy. If they start to stick, add a tablespoon of water.
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7
Stir in the minced garlic for the last 5 minutes of cooking. Remove the bay leaf and let the onion compote cool to room temperature.
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8
Preheat your oven to 400°F (200°C). Grease a large rectangular baking sheet (approx. 10x15 inches) with olive oil.
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9
Punch down the risen dough and stretch it out onto the prepared baking sheet. Use your fingers to push it to the edges, creating a slightly thicker border. Let it rest for 15 minutes.
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10
Spread the cooled onion mixture evenly over the dough, leaving a small border around the edges.
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11
Arrange the anchovy fillets in a diagonal lattice (diamond) pattern over the onions. Place a Niçoise olive in the center of each diamond.
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12
Bake for 20-25 minutes until the crust is golden brown and the edges are crisp.
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13
Remove from the oven and immediately brush the crust edges with a little extra olive oil for a beautiful sheen. Allow to cool slightly before slicing into squares or rectangles.
💡 Chef's Tips
The secret is the onions; do not rush them. They should be 'confit' (slow-cooked in fat) rather than sautéed. If you find anchovies too salty, soak them in a little milk for 10 minutes, then pat dry before using. Use Niçoise olives if possible; they are small, dark, and have a distinct nutty, herbal flavor that defines this dish. You can make the onion compote a day in advance to save time; just keep it refrigerated until ready to assemble. Avoid using a rolling pin if possible; stretching the dough by hand preserves the airy pockets in the crust.
🍽️ Serving Suggestions
Serve warm or at room temperature as a classic French hors d'oeuvre. Pair with a chilled glass of dry Provence Rosé or a crisp Vermentino. Serve alongside a simple green salad with a sharp Dijon vinaigrette to cut through the richness. Great as a light lunch when accompanied by a bowl of chilled Gazpacho or Tomato Bisque. Arrange on a wooden board for a rustic, communal 'Apéro' style presentation.