Pissaladiere (Provencal Caramelized Onion Anchovy Tart)

Name: Pissaladiere (Provencal Caramelized Onion Anchovy Tart)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: pizza dough 300 g; onions 500 g; anchovy fillets 8 pcs; black olives 12 pcs; olive oil 2 tbsp; thyme 1 tsp; sugar 1 tsp

Quick answer

Total time: 60 min
Level: Medium
Servings: 4 servings
Ingredients: 7

About this dish

Half a kilo of onions, cooked over low heat for more than 40 minutes until jammy, is spread thickly over thin dough and crossed with a lattice of anchovies and black olives for this Provençal tart.

Tomato sauce and cheese stay out of it, and the anchovies bring enough salt that the topping hardly needs more.

Ingredients

servings

IngredientAmount

anchovy fillets8 pcs

black olives12 pcs

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.