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+ servings
Pissaladière Tart Provence Recipes Cooking Classes @ProvenceCook

Pissaladière tart

Course Appetizer, Lunch Dish
Cuisine French
Servings 6 People


  • 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


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.


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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