Pissaladire
A cornerstone of Provençal cuisine, Pissaladière is a French specialty that perfectly balances rustic charm with bold Mediterranean flavors. This savory onion tart features a tender, olive oil-enriched dough topped with a luscious layer of caramelized onions, garlic, and fragrant thyme. Anchovy fillets and briny black Niçoise olives are arranged in an elegant criss-cross pattern, adding a delightful umami punch. Baked to golden perfection, this classic dish is as visually stunning as it is delicious. Ideal as an appetizer, light lunch, or a centerpiece for a sunny picnic, Pissaladière is a beautiful marriage of simplicity and sophistication, transporting your taste buds straight to the south of France. Perfect for lovers of French recipes, caramelized onion tarts, or Mediterranean-inspired dishes, it’s a must-try for your culinary repertoire.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Instant yeast
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 150 milliliters Warm water
- 1.2 kilograms Yellow onions (thinly sliced)
- 3 Garlic cloves (minced)
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 12 Anchovy fillets (in oil, drained)
- 20 Black Niçoise olives (pitted)
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
In a mixing bowl, combine the flour, yeast, and 1 teaspoon of salt. Stir well.
Make a well in the center and add 2 tablespoons of olive oil along with the warm water. Mix until the dough comes together.
Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
While the dough is rising, heat 1 tablespoon of olive oil in a large pan over low heat.
Add the sliced onions, minced garlic, thyme, bay leaf, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Cook gently for 45-50 minutes, stirring occasionally, until the onions are soft and caramelized. Remove the bay leaf and set aside.
Preheat the oven to 220°C (430°F).
Punch down the dough to release air and roll it out into a rectangular or circular shape, about 1 cm thick. Transfer the rolled dough onto a parchment-lined baking sheet.
Spread the caramelized onions evenly across the dough, leaving a small border around the edges.
Arrange the anchovy fillets in a criss-cross pattern over the onions, creating a diamond-shaped grid. Place a black olive in the center of each diamond.
Bake the pissaladière for 20-25 minutes, or until the crust is golden and cooked through.
Remove from the oven and let cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 14297 mg | 622% | |
| Total Carbohydrate | 328.1 g | 119% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 51.4 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 24.0 mcg | 120% | |
| Calcium | 674 mg | 52% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2786 mg | 59% | |
*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.
