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Pissaladière

A delicious French tart featuring caramelized onions, anchovies, and olives on a flaky crust, perfect as a light main dish or elegant appetizer.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: French, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 lb pizza dough store-bought or homemade – dough should be soft and easy to manage
For the toppings
  • 3 large onions the sweet variety caramelizes beautifully and provides depth
  • 4 fillets anchovy fillets these add saltiness and umami; feel free to adjust based on your preference
  • 1 cup black olives Niçoise olives are traditional, but any brined black olives will work
  • 2 tablespoons olive oil for sautéing the onions
  • to taste Salt and pepper to balance the flavors

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Roll out the pizza dough onto a baking sheet lined with parchment paper, forming a rectangle about ½ inch thick.
Caramelizing Onions
  1. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt, stirring frequently. Cook until the onions are translucent and golden brown, about 25-30 minutes.
Assembling the Tart
  1. Spread the caramelized onions evenly over the prepared pizza crust. Arrange the anchovy fillets in a decorative pattern on top.
  2. Scatter the olives over the anchovies, pressing them lightly into the onions for stability.
Baking
  1. Transfer the tart to the oven and bake for 20-25 minutes, or until the crust is golden and crispy.
Serving
  1. Allow the pissaladière to cool slightly before slicing it into squares. Serve warm or at room temperature.

Notes

For the best results, cook the onions low and slow for sweetness. Consider adding thyme or rosemary for enhanced flavor. Pair with a simple green salad for balance.