Description
A classic Provençal dish, Pissaladière is a savory tart topped with sweet caramelized onions, salty anchovies, and briny black olives. With its crispy golden crust, this Mediterranean favorite is perfect as an appetizer or light meal, served warm or at room temperature.
Ingredients
Scale
- 1 sheet puff pastry or pizza dough
- 4 large onions, thinly sliced
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- 10 anchovy fillets
- 1/2 cup black olives (Niçoise or Kalamata)
- 1 tsp sugar
- 1/2 tsp salt
- Black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Caramelize the onions:
- In a pan, heat olive oil over low heat.
- Add onions, thyme, sugar, salt, and black pepper.
- Stir occasionally and cook for 30 minutes, until soft and golden.
- Prepare the crust:
- Roll out the puff pastry or dough on a baking sheet lined with parchment paper.
- Assemble the tart:
- Spread the caramelized onions evenly over the dough.
- Arrange the anchovy fillets in a crisscross pattern.
- Scatter the black olives on top.
- Bake for 20-25 minutes, until the crust is golden and crisp.
- Let cool slightly before serving warm or at room temperature.
Notes
- For a traditional touch, use homemade dough instead of puff pastry.
- If you prefer a milder flavor, rinse the anchovies before adding them.
- Serve with a green salad and a glass of rosé or white wine for a true Provençal experience.
