There are recipes that instantly smell like sunshine and holidays… Pissaladière is one of them. With its slowly caramelized onions, anchovies, and black olives, it evokes the South of France, Provençal markets, and shared meals.
Here I offer a simple and quick version with no yeast, with a homemade dough that is softer and more tender than the traditional one, perfectly complementing the topping.
Pissaladière - The Provençal Onion Tart
I discovered this specialty thanks to my friend Mai-Linh, who lives in London but spends a large part of the year in Cannes. In other words, she really knows Southern French cuisine.
Ingredients
FOR THE DOUGH:
100 g unsalted butter
3 tbsp cold water
200 g flour
1 beaten egg
FOR THE TOPPING:
500 g white onions
2 tbsp olive oil
2 sprigs fresh thyme
2 sprigs fresh oregano
1 tbsp maple syrup (or sugar)
A splash of balsamic vinegar
10 anchovies filets in oil
20 Greek-style black olives
Freshly ground black pepper
EQUIPMENT:
Baking tray or tart pan
Directions
- Step 1 Make the dough : in a bowl or food processor, pour in the flour. Add the softened butter cut into pieces. Mix it with your fingers until you get a sandy texture. Add the cold water, then the beaten egg. Form a dough ball. You can repeat it until you get a smooth dough. Roll it out directly onto a baking tray or into a tart pan lined with parchment paper, pressing it out with your palm and fingers. If you prepare it in advance, keep the dough refrigerated. Before using, let it come back to room temperature and prick the base with a fork.
- Step 2 Prepare the caramelized onions : peel and finely slice the onions. Cook them slowly over low heat for about 25 minutes in a pan with olive oil, thyme, oregano, and maple syrup. They should become soft, tender, and caramelized. Add the 2 anchovies filet and a splash of balsamic vinegar at the end of cooking and season with black pepper.
- Step 3 Assemble and bake : preheat the oven to 200°C (390°F). Spread the onions evenly over the dough. Place the remaining anchovies on top, then add the black olives. Bake for about 25 minutes, until the crust is golden and crisp on its edges. Serve warm, ideally with a rocket (arugula) salad.
Good to know!
