David Scott AllenLunchtime MealsProvencal RecipesTaste

Provence’s Version of Pizza – Pissaladière

This traditional recipe from Provence combines onions that have been cooked for so long they are almost melting, anchovies and olives add design flair and a slightly salty edge to this pizza-like dish. Pissaladière is often served as a snack with an apéro (think chilled rosé) or as a light meal with a green salad. The recipe (below) comes from David Scott Allen’s blog post Life Through Rosé-filled Glasses. Take a look his photos they are mouth-watering.

Pissaladière Tastes of Provence


This recipe was created by David, it is a blend of several variations for the same dish. This version will serve 6 as a main course or 12 as an appetizer. 
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Lunch Dish
Cuisine French, Provencal
Servings 12 people


  • 2 tbsp Butter
  • 3 1/2 pounds Yellow Onions peeled, halved and sliced
  • 2 tsp Demerara sugar (raw sugar)
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Dried Thyme
  • 2 tsp Balsamic Vinegar
  • 1 sheet Puff Pastry thawed*
  • 20-24 Anchovy fillets packed in oil, drained
  • 10-15 Moroccan oil-cured olives halved and pitted
  • 2 tsp olive oil
  • 2 tsp Fresh Thyme chopped


  • Preheat oven to 350°F.
  • Melt the butter in a large skillet over medium heat.
  • Add the onions and Demerara sugar and sauté, stirring frequently, until the onions become tender and start to turn golden.
  • Sprinkle with salt, pepper, and thyme and mix well. (Do not be tempted to add additional salt - both the anchovies and the olives bring plenty of salt to the recipe.)
  • Transfer the skillet to the preheated oven.
  • Cook for 20-30 minutes, stirring occasionally, until the onions are wilted, very soft, and are well caramelized throughout.
  • Add the vinegar during the last 5 minutes of cooking.
  • Remove the onions from the oven and set them aside while preparing the pastry for the pissaladière. Let them come to room temperature. **
  • Raise the oven temperature to 425°F.
  • Roll out the pastry to 13-inch x 19-inch rectangle.
  • Place the pastry onto a 12-inch by 18-inch baking sheet, folding the edges of the pastry over about 1/2-inch to create a raised border.
  • Spread the pastry with the onion confit up to the doubled edges.
  • Arrange the anchovy filets in a harlequin (diamond) patter and place 1 pitted half-olive in the middle of each diamond.
  • Bake it for 15 to 18 minutes, until the pastry has puffed up, turned golden, and crisped.
  • Remove the pissaladière from the oven and sprinkle the olive oil and fresh thyme across the hot surface of the tart.
  • Cut it into rectangles and serve very warm or at room temperature.


*If you would like to make your own crust click here for a quick puff pastry recipe from Vintage Kitchen.
**The onions can be made ahead to this point 2 days in advance.
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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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