Provencal Savoury Classic Pissaladière Tart
This is no ordinary onion tart a pissaladière is almost an art form in Provence the key is in the dough and slow cooking the onions to just the right texture. The Provence Gourmet shares his recipe for a classic street food from Nice. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes.
Image Credits: All photos were provided by and published with the permission of Provence Gourmet
Pissaladière tart
Ingredients
- 500gr (1 Lb) White Flour
- 3-4 Tbsp Sunflower oil
- 7-8 Medium Sweet Onions
- 6-8 Anchovies filets
- 10-14 Black Olives
- 1 Cup White Wine from Provence
- 3-4 Tbsp olive oil
- Salt & Pepper
- 2+ Cups Water
Instructions
To Make the Dough
- Preheat your oven 180c° (350F°)
- Heat up 12cl (1/2 cup) of water and when boiling add 12cl (1/2 cup) of sunflower oil. When boiling again add into a bowl with the flour and a pinch of salt.
- Mix it all and shape your dough into a ball
- In a large baking sheet, spread an even layer of dough
- Put in the oven for 20 minutes
- Remove and allow to cool
To Prepare the Onions
- Meanwhile chop your onions and place in a heavy frying pan, with a glass water. Heat onions on a medium heat.
- Add olive oil, pepper and only a little salt
- Cooked the onions that way at least for an hour always making sure there still is a little water in the pan
- Near the end (when the onions are very tender) let all the water steam off and add a glass of white wine
- Let the wine steam off and layer your onions on the dough
- Arrange the anchovy’s filets and the olives on top of the onions. Add a few drops of olive oil and put the tart back in the oven for 12 minutes.
- Remove from the oven and allow to cool. Serve it barely warm with a Mache green salad.
Notes
The base of a pissaladière is similar to an Italian focaccia. The onions are cooked slowly until they are essentially confit and practically melting.
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