Pissaladiere Provencale
Transport your taste buds to the sun-soaked landscapes of the South of France with this authentic Pissaladière Provençale recipe. A rustic delight from Provence, this savory tart features a golden, homemade olive oil-infused crust as its base, topped with a luscious layer of caramelized onions delicately flavored with garlic, thyme, and bay leaf. Anchovy fillets crisscross the surface, adding a rich umami depth, while briny Niçoise black olives provide bursts of flavor in every bite. Perfect as an appetizer, a snack, or the centerpiece of a light meal, this French classic is easy to make at home and can be enjoyed warm or at room temperature. Celebrate the essence of Provençal cuisine with this irresistible dish that pairs wonderfully with crisp white wine and a simple green salad.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Dry yeast
- 1 teaspoon Sugar
- 150 milliliters Water
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1.5 kilograms Yellow onions
- 3 Garlic cloves
- 3 Fresh thyme sprigs
- 1 Bay leaf
- 12 Anchovy fillets
- 20 Black olives (such as Niçoise)
- 1 pinch Freshly ground black pepper
Instructions
In a small bowl, mix the dry yeast, sugar, and warm water (not hot, around 38°C or 100°F). Let it sit for 10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and 2 tablespoons of olive oil. Mix until the dough comes together.
Transfer the dough to a floured surface and knead for about 8 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm spot for 1 hour, or until doubled in size.
While the dough is rising, thinly slice the onions and mince the garlic.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-low heat. Add the onions, garlic, thyme sprigs, bay leaf, and a pinch of salt. Cook slowly for about 40 minutes, stirring occasionally, until the onions are soft and caramelized. Remove the thyme sprigs and bay leaf. Adjust seasoning with salt and black pepper.
Preheat your oven to 220°C (430°F).
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle or circle to fit your baking tray. Transfer the dough to a baking sheet lined with parchment paper.
Spread the onion mixture evenly over the dough, leaving a small border around the edges.
Arrange the anchovy fillets in a crisscross pattern over the onion topping and place a black olive in the center of each diamond-shaped segment formed by the anchovies.
Bake in the preheated oven for 15 to 20 minutes, or until the crust is golden and crisp.
Remove from the oven, let it cool slightly, and serve warm or at room temperature. Enjoy your Pissaladière Provençale!
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3336 mg | 145% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 11.6 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 244 mg | 19% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 705 mg | 15% | |
*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.
