Pissaladiere Provencal Onion Tart
Transport your taste buds straight to the sun-soaked French Riviera with this Pissaladière Provençal Onion Tart. This rustic, savory tart features a golden, crisp homemade dough topped with a luscious layer of slow-caramelized onions infused with fragrant thyme and a touch of sweetness. Crowned with briny anchovy fillets and plump Niçoise or Kalamata olives, this classic Provençal dish harmonizes rich umami flavors with the sweetness of tender onions. Perfect for entertaining or as an elegant appetizer, this regional French specialty can be served warm or at room temperature. Whether indulged in alone or shared among friends, this onion tart captures the essence of Mediterranean comforts in every bite.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 5 grams instant yeast
- 5 grams salt
- 60 ml olive oil
- 150 ml lukewarm water
- 1.5 kg yellow onions
- 30 grams butter
- 30 ml olive oil
- 2 teaspoons fresh thyme leaves
- 1 teaspoon sugar
- 12 pieces anchovy fillets
- 15 pieces Niçoise or Kalamata olives, pitted
- 0.5 teaspoon ground black pepper
Instructions
In a large mixing bowl, combine the flour, instant yeast, and salt. Mix well.
Add 60 ml of olive oil and lukewarm water to the dry ingredients. Stir until a dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise for 1 hour or until doubled in size.
Meanwhile, prepare the onion topping. Peel and thinly slice the onions.
In a large skillet, melt the butter with 30 ml of olive oil over medium heat.
Add the onions, fresh thyme, sugar, and black pepper. Cook over low heat for 40-45 minutes, stirring occasionally, until the onions are soft and caramelized. Set aside to cool slightly.
Preheat the oven to 220°C (425°F).
Punch down the risen dough and roll it out into a thin rectangle to fit a baking sheet.
Transfer the dough to a parchment-lined baking sheet.
Spread the caramelized onions evenly over the dough, leaving a small border around the edges.
Arrange the anchovy fillets in a crisscross pattern on top of the onions, and place one olive in each diamond-shaped section formed by the crisscrossed fillets.
Bake the tart in the preheated oven for 15-20 minutes, or until the crust is golden and crisp.
Remove from the oven and let cool slightly before slicing and serving.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 190 mg | 64% | |
| Sodium | 15127 mg | 658% | |
| Total Carbohydrate | 343.9 g | 125% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 69.0 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 24.1 mcg | 121% | |
| Calcium | 1138 mg | 88% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 3738 mg | 80% | |
*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.
