Pissaladiere (Provencal Caramelized Onion Anchovy Tart)
Pissaladiere is a traditional tart from Provence in southern France, built on a thin bread dough blanketed with slowly cooked onions and adorned with anchovy fillets and black olives arranged in a lattice pattern. The onions must cook in olive oil over low heat for at least forty minutes until their moisture evaporates completely and their natural sugars caramelize into a dark, jam-like sweetness. This thick layer of onion jam makes the tart resemble a pizza visually, but the absence of tomato sauce and the primacy of onion sweetness make it an entirely different dish. The anchovies contribute sea-salt brininess and umami, while the olives add a bitter, savory counterpoint that balances the onion's sweetness. Fresh thyme leaves scattered on top before baking introduce an herbal brightness that lifts the dense, concentrated flavors.
Adjust Servings
Instructions
- 1
Slice onions very thinly.
- 2
Cook onions with olive oil, thyme, and sugar over low heat for 20 minutes.
- 3
Roll dough thin, place on tray, and slightly raise the rim.
- 4
Spread onions evenly and arrange anchovies and olives in a lattice pattern.
- 5
Bake at 220C for 12-15 minutes until edges are crisp.
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