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 slowly cooking the onions to 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 learn about his classes.
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Pissaladière tart
This combination of slow-cooked onions, anchovies, and crispy pasty is hard to resist.
Equipment
Ingredients
- 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 and black pepper
- 2+ cups Water
Instructions
To Make the Dough
- Preheat your oven to 180°C (350°F)
- In a stockpot, heat 12 cl (1/2 cup) of water. When boiling, add 12cl (1/2 cup) of sunflower oil. When boiling again, add the flour and a pinch of salt to a bowl.
- 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 them in a heavy skillet with a glass of water. Heat the onions on medium heat.
- Add olive oil, pepper and only a little salt
- Cook the onions that way for at least 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 then layer your onions on the dough.
- Arrange the anchovy 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 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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Pissaladière Recipe Variations
Fougasse Pissaladière (Onion, Olive and Anchovy)
If you prefer, you can make a plain version of fougasse. However, we like this variation with a Pissaladière topping (onion, olives and anchovies) as it is really typical of this region and one with rosemary & salt. And delicious with a glass of rosé.
Check out this recipe
French Onion Tart
A rich, buttery pastry crust (buy in the cooler or frozen section in the supermarket), topped with sweet roasted onions, gruyere cheese, and a sprinkle of fresh herbs, make this a French onion tart. In Provence, we call it a pissaladière. It is a perfect meal for lunch with a fresh salad and lemon dressing or a lovely appetizer finger food at parties with drinks.
Check out this recipe
La Pissaladière
This traditional recipe is so popular that there are even songs written about this savoury flatbread. Slow-cooked onions are layered on a soft dough crust and decorated with olives and anchovies. Nothing could be better served with a glass of local rosé any time of the year!
Check out this recipe
Pissaladière
It is best served as an appetizer with cocktails or a green salad for a light lunch!
Check out this recipe
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