Pissaladiere Ii
Indulge in the rustic flavors of the South of France with this Pissaladière II recipe, a traditional Provençal tart that’s an irresistible blend of savory and sweet. This dish features a light, homemade olive oil crust topped with golden caramelized onions, briny anchovy fillets, and rich black olives, all accented by the earthy aroma of fresh thyme. The perfectly balanced combination of umami from the anchovies and the natural sweetness of the onions sets this tart apart as a sophisticated appetizer or light meal. Easy to prepare with basic pantry staples, it’s baked to golden perfection for a crispy crust and an unforgettable flavor experience. Serve it warm or at room temperature for a crowd-pleasing dish that transports your taste buds straight to the Mediterranean. Keywords: pissaladière, Provençal tart recipe, caramelized onions, anchovy tart, French appetizers.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Active dry yeast
- 150 ml Warm water
- 60 ml Olive oil
- 6 medium Yellow onions
- 12 pieces Anchovy fillets
- 12 pieces Black olives (Niçoise or Kalamata)
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Granulated sugar
Instructions
In a small bowl, combine warm water, sugar, and yeast. Let the mixture sit for 5 minutes until it becomes frothy.
In a large mixing bowl, combine flour and salt. Gradually add the yeast mixture and 30 ml of olive oil. Mix until the dough comes together, then knead on a floured surface for about 8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
While the dough is rising, prepare the onion topping. Peel and thinly slice the onions. Heat the remaining 30 ml of olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for 30-35 minutes until deeply caramelized.
Preheat the oven to 220°C (430°F).
Punch down the dough and roll it out into a rectangle, approximately 30 x 20 cm, on a baking sheet lined with parchment paper.
Spread the caramelized onions evenly over the dough, leaving a small border around the edges.
Arrange the anchovy fillets and black olives on top of the onions in a decorative pattern. Sprinkle with thyme and black pepper.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden and crispy.
Allow the pissaladière to cool slightly before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 15240 mg | 663% | |
| Total Carbohydrate | 262.7 g | 96% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 33.0 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 24.0 mcg | 120% | |
| Calcium | 945 mg | 73% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 2498 mg | 53% | |
*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.
