Pissaladière a Delicious Flatbread Recipe from Provence

A traditional recipe from Provence, pissaladière is a flatbread with caramelized onions and often a few anchovies as garnish. Although pissaladière is commonly found in bakeries throughout Provence, the dish originates from the City of Nice on the French Riviera. Given the city’s proximity to Italy, which only became part of France in 1860 with the Treaty of Turin, Niçois recipes are often Italian-influenced. So, pissaladière is no exception. It’s not quite pizza or focaccia, yet similar to both and delicious.

Originally shared on My French Country Home is a recipe from Julia Sedefdjan, the talented chef at BAIETA, a Parsian restaurant that features the food and wine of the Mediterranean.

“La pissaladière is a summer staple in the South of France. This baked tart originates from the French Riviera city of Nice. The name of the dish comes from the French phrase pèi salat, which translates to salted fish. This is because one of the key ingredients used in the preparation of the pissaladière is anchovies. It is best enjoyed in the summer along with a chilled white wine or rosé and a side salad.” ~ My French Country Home.

Pissaladière

My French Country Home

It is best served as an appetizer with cocktails or a green salad for a light lunch!

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Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

1 hour hr

Total Time 2 hours hrs 25 minutes mins

Course Appetizer

Cuisine French, Provencal

Servings 12 people

Equipment

• saucepan with lid (3-quart)
• baking sheet, rimmed, non-stick 10x14 or pie pan
• mixing bowls, stainless steel set

Ingredients

 

US CustomaryMetric

 

1x2x3x

Tart:

• 4 cups flour
• 2/3 cups water
• pinch salt
• 3 tsp yeast
• 1/2 cup olive oil

Caramelized Onions:

• 4 lbs onions
• 100 ml olive oil
• 1 bouquet garni dried parsley, thyme, and bay leaf
• 2 garlic cloves

Garnish:

• 1/4 cup Olives
• 1/4 cup anchovies in salt

Instructions

 

To make the Caramelized Onions:

• Peel the onions, chop them finely, and put them in a large saucepan with olive oil, garlic cloves, and the bouquet garni. Add salt and pepper, and cover. Let it cook on low heat for 45 minutes.
• Remove garlic at the end of cooking.

To make the Tart shell:

• Put 125 g of flour on a work surface or in a bowl, make a hole and add the yeast diluted in a little warm water.
• Mix the ingredients to obtain a dough ball and let it rest, covered with a cloth. The dough should double in volume within 30 minutes.
• Place the remaining flour in a bowl and add water, olive oil, and salt in the middle. Work the dough, adding water until you reach the desired consistency. Add the yeast to the dough and knead it together. Cover and let it rest for an hour.

Cooking:

• Preheat the oven to 350°F (180°C).
• Oil a pie pan or a baking sheet, spread the dough to a 1/2 cm thickness, add the onions, and decorate with anchovies and olives.
• Cook for 18 – 20 minutes.
• Season with pepper when removing from the oven, and serve with a side of salad or as an appetizer.

Notes

**If you do not wish to make your own dough, a pre-made tart or pizza dough will work just as well

Keyword Garlic, Onions, Tarts

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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).