Pissaladière Recipe (Caramelized onion and anchovy tart)

Learn how to cook a Pissaladiere

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First, food entrepreneur Rosa Jackson (External link) , owner of Les Petits Farcis (External link) , will teach you how to make a classic Niçoise dish – pissaladière. Somewhere between a pizza and a tart, the pissaladière is the ultimate comfort food, which can be enjoyed all year around. Cut into squares, it is also the perfect food to pack for a picnic on the beach.

Pissaladiere Recipe

Pissaladière is neither a salad nor a pizza: it’s a cherished Niçois street food, sold in every boulangerie of the Vieux Nice and at several stands specializing in quick eats


Serves 6

This sweet onion tart from Nice makes a perfect starter for a summer lunch and is also a great picnic food.

Yeast dough:
1 tbsp dry yeast (10 g)
1/3 cup warm water (80 ml)
1 1/2 cups bread flour (7 oz, 200 g)
1 tsp salt (5 g)
1 tsp sugar (5 g)
2 tbsp olive oil (30 ml)
1 egg, at room temperature

Onion topping:
5 good-sized onions
2 tbsp olive oil (30 ml)
1 sprig thyme
1 bay leaf
1/2 jar of good-quality anchovies (about 8) A handful of Niçoise olives
Sea salt and freshly ground pepper

Pissaladière Recipe

1. In a small bowl, dissolve the yeast in the water. In a mixing bowl, combine the flour, salt and sugar. Make a well in the center and add the olive oil, egg and yeast-water mixture. Using one hand or a pastry scraper, combine to form a dough, then turn out the dough and knead for at least 5 minutes, until velvety. You can also make the dough in a food processor or a mixer with a dough hook. Set aside to rise for at least 45 mins, covered, in a warm place.

2. For the topping, cut the onions in half lengthwise through the root, then slice them thinly. Heat the oil in a large frying pan or sauté pan, and sauté the onions with the thyme, bay leaf and a large pinch of salt over medium-low heat for about 45 minutes, until they are translucent, golden and soft. Cover with a circle of parchment paper as they cook and stir every few minutes, allowing them to caramelize at the end. Season with pepper.

3. Chop 2 of the anchovies finely and mix them with the cooked onions during the last five minutes of cooking time.

4. When the dough has doubled in size, remove it from the bowl and gently press the air out using your hands, on a lightly floured surface. Cover with a dish towel and let rest for 5-10 minutes.

5. Spread the dough out with your hands on an oiled baking sheet or 11-inch (28-cm) pizza pan and spread the onion/anchovy mixture evenly over top. Bake at 375 F (190 C) for 30 minutes. Five minutes before the end, decorate the pissaladière with the remaining anchovy fillets and olives. Serve hot, warm or cold.

Viktorija's drinks recommendations:

Provence rosé Beer, especially ale

Futher information: