Home Cook Together. Celebrate Life.

FrenchAuthentic Cuisine

Pissaladière

Serves 4 to 6 Appetizer vegetarian, Appetizers

Pissaladière

Pissaladière is a beloved staple from Nice, where its unmistakable aroma invites family and friends to gather around the table. This dish exemplifies the casual charm of Provençal cooking, relying on straightforward ingredients to create a meal that's both satisfying and full of character. Traditionally enjoyed as a light lunch or a savory snack, it's a dish that captures the essence of its coastal origins.

The taste of Pissaladière is a delightful contrast — sweet, caramelized onions harmonize with the briny depth of anchovies and the subtle bitterness of Niçoise olives. A sprinkle of thyme and a dash of black pepper enhance its Mediterranean spirit. The result is a rustic yet refined tart, best enjoyed warm from the oven, with a crust that's tender and just crisp enough to support its generous toppings.

Ingredients

  • 1pizza or bread dough round
  • 800 gyellow onions — thinly sliced
  • 6anchovy fillets
  • 12Niçoise olives
  • 3 tbspolive oil
  • 1 tspthyme
  • to tasteblack pepper

Method

  1. Start by peeling and thinly slicing 800 g of yellow onions. Aim for even slices to ensure they cook uniformly. Drain and finely chop 6 anchovy fillets, and pit 12 Niçoise olives if necessary, leaving them whole for later use.
  2. In a large skillet, heat 3 tbsp of olive oil over medium-low heat. Add the sliced onions and cook gently, stirring occasionally, until they become soft and translucent, about 20-25 minutes. The onions should not brown; they should remain pale and tender, releasing their natural sweetness.
  3. Once the onions are soft, stir in the chopped anchovies and 1 tsp of thyme. Continue to cook for another 5 minutes until the anchovies have melted into the onions, infusing them with their savory flavor. Season with black pepper to taste, but hold off on salt as the anchovies are already salty.
  4. Preheat your oven to 220°C (430°F). Roll out the pizza or bread dough round on a lightly floured surface to fit your baking sheet or pizza stone. Transfer the dough to the baking sheet, ensuring it is evenly spread out.
  5. Spread the onion and anchovy mixture evenly over the dough, leaving a small border around the edges. Arrange the whole Niçoise olives evenly across the top, pressing them slightly into the onion mixture.
  6. Place the Pissaladière in the preheated oven and bake for about 15-20 minutes, or until the edges of the dough are golden brown and crisp. The onions should remain soft and fragrant, without burning.
  7. Remove the Pissaladière from the oven and let it cool slightly on a wire rack. This allows the crust to set and makes it easier to cut. Slice into portions and serve warm, enjoying the contrast of the crisp crust with the sweet and savory topping.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore French cuisine