Pissaladiere (Provencal Caramelized Onion Anchovy Tart)
Quick answer
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...
What makes this special
- Slow-cooked onions reduced to a jam-like consistency top this Provencal Pissaladiere.
- Onions cooked 40+ minutes on low heat until jam-sweet and deep brown
- Anchovies' briny saltiness and olive bitterness contrast the sweet base
Key ingredients
Core cooking flow
- 1 Slice 500 g onions very thinly so they soften evenly.
- 2 Warm 2 tbsp olive oil in a pan, then add the onions, 1 tsp sugar, and part of the thyme.
- 3 Keep the heat low and cook for at least 30 more minutes, stirring often.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 500 g onions very thinly so they soften evenly.
Pat the 8 anchovy fillets and 12 black olives lightly dry, then preheat the oven to 220C before rolling the dough.
- 2Control
Warm 2 tbsp olive oil in a pan, then add the onions, 1 tsp sugar, and part of the thyme.
Cook over low heat for about 10 minutes until the onions collapse and release moisture.
- 3Heat
Keep the heat low and cook for at least 30 more minutes, stirring often.
If the onions start sticking, lower the heat further and continue until they look dark brown, thick, and jam-like.
- 4Step
Roll the 300 g pizza dough thinly and place it on the tray, raising the edge slightly.
Avoid leaving the center thick, because the onion layer can keep it soft instead of crisp.
- 5Season
Spread the onion jam over the dough in a thick but even layer.
Arrange the anchovies and olives in a lattice pattern, then scatter the remaining thyme on top without adding extra salt.
- 6Heat
Bake at 220C for 12-15 minutes.
Remove it when the rim is crisp and the underside is lightly browned, then let it settle briefly before slicing so the topping stays in place.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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