Pissaladiere
Transport your taste buds to the sun-soaked south of France with this traditional pissaladière recipe, a savory masterpiece that combines a buttery, golden crust with deeply caramelized onions, briny anchovies, and plump black olives. Perfect as an appetizer or a light meal, this French onion tart boasts layers of rich, umami flavors balanced with a subtle sweetness from slow-cooked onions infused with garlic and fresh thyme. The yeast-leavened dough is incredibly airy yet crisp, creating the ideal base for the bold, Mediterranean-inspired toppings. Simple to make and irresistibly delicious, pissaladière is a classic Provençal dish that brings elegance and rustic charm to your table. Serve warm or at room temperature for a slice of culinary bliss!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Instant yeast
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 150 milliliters Lukewarm water
- 1 kilogram Yellow onions (thinly sliced)
- 2 Garlic cloves (minced)
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 10 Anchovy fillets
- 15 Black olives (Niçoise or Kalamata, pitted)
- 1 tablespoon Butter
- Black pepper (to taste)
Instructions
In a large bowl, mix the all-purpose flour, instant yeast, and salt. Add 2 tablespoons of olive oil and lukewarm water, then mix until a dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with a damp towel, and let rise for 1 hour or until doubled in size.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-low heat. Add the sliced onions, minced garlic, thyme, bay leaf, and a pinch of salt. Cook, stirring frequently, for about 45 minutes until the onions are soft and caramelized. Remove the bay leaf and set the mixture aside.
Preheat the oven to 220°C (425°F). Lightly grease a large baking sheet or line it with parchment paper.
Punch down the dough and roll it out on a floured surface into a rectangle or oval shape about 1/4-inch thick. Transfer the dough to the prepared baking sheet.
Spread the caramelized onion mixture evenly over the rolled-out dough, leaving a small border around the edges.
Arrange the anchovy fillets in a crisscross pattern over the onions, then place a black olive in the center of each diamond-shaped space created by the anchovies.
Bake the pissaladière in the preheated oven for 20–25 minutes, or until the edges of the crust are golden and crisp.
Remove from the oven and let cool slightly before cutting into slices. Serve warm or at room temperature.
Nutrition Facts
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 14533 mg | 632% | |
| Total Carbohydrate | 303.7 g | 110% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 42.9 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 1053 mg | 81% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 2917 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
