Classic French Pissaladière Recipe: A Homemade Onion, Anchovy, and Olive Tart

Transport your taste buds to the sun-soaked French Riviera with this delectable Pissaladière recipe. This savory tart, a staple of Provençal cuisine, combines the sweetness of caramelized onions with the briny punch of anchovies and olives, all atop a crispy, chewy crust.

Originating from Nice, Pissaladière is a beloved street food that’s perfect as an appetizer, light meal, or accompaniment to a chilled glass of rosé. Our recipe stays true to tradition while offering simple tricks to elevate your culinary game.

The star of this dish is undoubtedly the sweet caramelized onions, which form a luscious bed for the anchovy fillets and niçoise olives. The combination creates an irresistible sweet-salty flavor profile that’s quintessentially Mediterranean.

Two insider tips to perfecting your Pissaladière: use store-bought dough for convenience, and soak the anchovies in milk to mellow their intensity. These simple steps ensure a foolproof result every time.

Pro Tip: Embrace your inner artist! Traditionally, Pissaladières feature toppings arranged in diamond patterns or sunburst designs. Let your creativity shine through in the presentation.

Pissaladière Recipe

Ingredients

• 1 pound store-bought or homemade pizza dough
• Olive oil or nonstick spray
• 1 (2-ounce) can anchovies packed in olive oil
• 1/2 cup milk
• 3 tablespoons extra-virgin olive oil, divided
• 4 medium onions, thinly sliced (about 4 cups)
• Kosher salt
• 19 pitted Niçoise olives
• 2 stems fresh thyme

Directions

1. Preheat your oven to 475°F (245°C) with the rack in the middle position. Shape the dough into a ball and place it in a lightly oiled medium bowl. Cover tightly with plastic wrap and let it rest at room temperature.
2. In a small bowl, soak the anchovy fillets in milk. This step helps reduce their saltiness. Meanwhile, heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the sliced onions, season with salt, and reduce heat to low. Cook, stirring frequently, for about 40 minutes or until golden brown. If the onions start to darken too quickly, add a tablespoon of water and continue cooking. Once caramelized, transfer to a bowl and let cool to room temperature.
3. On a well-floured surface, roll out the dough into a 12-inch circle, about 1/2-inch thick. Transfer to a rimmed baking sheet. Spread the cooled caramelized onions evenly over the surface, leaving a one-inch border around the edges.
4. Gently rinse the anchovies under running water. Arrange the anchovies, olives, and thyme sprigs over the onions in your desired pattern. Lightly season with salt (remember, anchovies and olives are already salty), and drizzle with the remaining tablespoon of olive oil. Bake for approximately 15 minutes, or until the crust is golden, puffed, and crisp. Serve hot and enjoy your homemade piece of the French Riviera!