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.
Image Credits: All photos were provided by and published with the permission of Provence Gourmet
Pissaladière tart
This combination of slow-cooked onions, anchovies, and crispy pasty is hard to resist.
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.
Tried this recipe?Let us know how it was!
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