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Pissaladière
A classic Niçoise onion tart, featuring deeply caramelized onions atop a rustic bread dough, adorned with savory anchovies and briny Niçoise olives. Often considered the Riviera's answer to pizza.
🧂 Ainekset
- 500 g Bread dough(Your favorite homemade or store-bought bread dough. Ensure it's at room temperature before shaping.)
- 1.5 kg Yellow onions(About 4-5 large onions. Thinly sliced.)
- 12-16 Anchovy fillets(Oil-packed anchovy fillets, drained. Adjust quantity to your preference.)
- 24-36 Niçoise olives(Pitted Niçoise or Kalamata olives, halved or left whole.)
- 80 ml Olive oil(Good quality extra virgin olive oil.)
- 2 tbsp Fresh thyme leaves(Or 1 tsp dried thyme.)
- 1 tsp Salt(Or to taste.)
- 0.5 tsp Black pepper(Freshly ground, or to taste.)
👨🍳 Ohjeet
- 1
Prepare the onions: In a large, heavy-bottomed pan or Dutch oven, heat the olive oil over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook very slowly, stirring occasionally, for at least 1 hour, or until the onions are deeply golden brown, incredibly soft, and sweet. This slow caramelization is crucial for flavor. If they start to stick, add a tablespoon of water and scrape the bottom of the pan. Season with salt and pepper to taste. Stir in the fresh thyme leaves during the last 5 minutes of cooking. Let cool slightly.
⏱️ 1 hour - 1 hour 15 minutes - 2
Prepare the dough: While the onions are cooking, prepare your bread dough. If using store-bought, let it come to room temperature. If making from scratch, follow your recipe for proofing. Once the dough has risen sufficiently (doubled in size), gently punch it down.
⏱️ 1 hour (for rising) - 3
Shape and assemble: Preheat your oven to 200°C (400°F). Lightly grease a baking sheet or a rectangular tart pan (approx. 25x35 cm or 10x14 inches). Gently press or roll out the dough to fit the pan, creating a slight rim around the edges. Spread the cooled, caramelized onions evenly over the dough, ensuring a generous layer.
⏱️ 10 minutes - 4
Decorate and bake: Arrange the anchovy fillets in a decorative lattice pattern over the onions. Dot the halved Niçoise olives evenly amongst the anchovies. Bake in the preheated oven for 25-35 minutes, or until the crust is golden brown and cooked through, and the toppings are heated.
⏱️ 25-35 minutes - 5
Rest and serve: Remove the pissaladière from the oven and let it rest for at least 10 minutes before slicing and serving. This allows the flavors to meld and makes it easier to cut.
⏱️ 10 minutes
💡 Ammattilaisvinkit
- ✓The slow caramelization of the onions is the key to a delicious pissaladière. Don't rush this step!
- ✓For a traditional look, arrange the anchovies in a diamond or lattice pattern.
- ✓Ensure a thick, generous layer of onions for the signature flavor and texture.
- ✓Pissaladière is delicious served warm or at room temperature.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For a vegetarian version, omit the anchovies.
- Add thinly sliced tomatoes or sun-dried tomatoes for extra flavor and color.
- A sprinkle of fresh black pepper before baking adds a nice touch.