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Classic Nice Pissaladière Tart

French cuisine
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Classic Nice Pissaladière Tart

  1. Savory Pies & Quiches >
  2. Pies & Tarts >
  3. Pizza & Savory Flatbreads

Prep: 45 min • Cook: 60 min. This recipe presents the timeless Pissaladière from Nice: a savory tart with a rich, tender dough base, generously topped with deeply caramelized onions, pungent anchovy fillets, and briny Niçoise olives, baked until golden brown and aromatic, offering a true taste of the South of France.

Preparation time
45 min
Cooking time
1 hr
Total time
1 hr 45 min
Servings
6
Course
Appetizer
Complexity
Medium
Units:
Scale:

Ingredients

Dough

  • 9oz all-purpose flour
  • 0oz active dry yeast
  • 1 tsp sugar
  • 1/2 tsp salt
  • 5 1/8 fl oz lukewarm water
  • 2 tbsp olive oil(+ extra for brushing)

Topping

  • 2lb onions(thinly sliced)
  • 3 tbsp olive oil
  • 2 pcs garlic clove(minced)
  • 1 tsp fresh thyme(chopped, or 1/2 tsp dried)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 pcs anchovy fillets(drained)
  • 16 pcs niçoise olives(pitted)

Instructions

Prepare the Dough

  1. In a large bowl, combine flour, yeast, sugar, and salt. Make a well in the center.
  2. Pour lukewarm water and 2 tbsp olive oil into the well. Mix with a spoon until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.

Caramelize the Onions

  1. While the dough is rising, heat 3 tbsp olive oil in a large skillet or Dutch oven over medium-low heat.
  2. Add the sliced onions, salt, and pepper. Cook slowly, stirring occasionally, for 40-50 minutes, or until the onions are deeply caramelized, very soft, and golden brown.
  3. Add the minced garlic and thyme during the last 5 minutes of cooking. Set aside to cool slightly.

Assemble and Bake

  1. Preheat your oven to 190°C (375°F). Lightly grease a 10-12 inch round tart pan or baking sheet.
  2. Punch down the risen dough and roll it out into a circle large enough to fit your pan. Carefully transfer the dough to the prepared pan.
  3. Spread the caramelized onions evenly over the dough, leaving a small border around the edges.
  4. Arrange the anchovy fillets in a lattice pattern on top of the onions. Place the Niçoise olives in the spaces between the anchovies.
  5. Brush the exposed dough border with a little olive oil.
  6. Bake for 25-35 minutes, or until the crust is golden brown and the Pissaladière is heated through.
  7. Remove from the oven, let cool for a few minutes, then slice and serve warm or at room temperature.

Nutrition

Servings
6
Serving size (imperial)
7.1 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories450.5 kcal225.3 kcal2,703 kcal
Protein12.3 g6.2 g73.8 g
Fat20.1 g10.1 g120.6 g
Carbs55.7 g27.9 g334.2 g

Tips

  • For perfectly soft caramelized onions, cook them slowly over low heat; patience is key to their deep
  • Don't overcrowd the pan when caramelizing onions, or they will steam instead of brown.
  • Pissaladière is delicious served as an appetizer, lunch, or light dinner with a simple green salad.

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