Discover how to make classic Pissaladière at home! This savory French tart features caramelized onions, anchovies, and olives on a crisp crust—an authentic taste of Provence in every bite.
Yields: 6-8 servings
Prep time: 45 minutes (including dough resting)
Cook time: 45-55 minutes
Ingredients:
For the Dough (or use 1 lb store-bought pizza dough):
- 1 ½ cups (190g) all-purpose flour, plus more for dusting
- ½ teaspoon salt
- ½ teaspoon active dry yeast
- ½ cup (120ml) lukewarm water
- 2 tablespoons olive oil, plus more for greasing
For the Topping:
- 3 large yellow onions (about 2 lbs), thinly sliced
- 4 cloves garlic, minced
- ¼ cup olive oil, plus more for drizzling
- 1 teaspoon dried thyme
- ½ teaspoon sugar
- Salt and freshly ground black pepper to taste
- 2 ounces (about 24-30) anchovy fillets, packed in oil, drained
- ½ cup Niçoise or Kalamata olives
Equipment:
- Large skillet or Dutch oven
- Baking sheet
- Parchment paper (optional, but recommended)
- Mixing bowl
- Measuring cups and spoons
- Rolling pin (if making your dough)
Instructions:
Step 1: Make the Dough (or skip to Step 4 if using store-bought dough)
- In a large mixing bowl, whisk together the flour and salt.
Step 2:
- In a small bowl, dissolve the yeast in the lukewarm water and let it sit for 5-10 minutes until foamy.
Step 3:
- Pour the yeast mixture and olive oil into the flour mixture. Stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
Step 4:
- Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30-45 minutes, or until doubled in size.
Step 5: Caramelize the Onions
- While the dough is rising (or while you prep your store-bought dough), heat ¼ cup of olive oil in a large skillet or Dutch oven over low heat. Add the sliced onions, garlic, thyme, and sugar. Season with salt and pepper.
Step 6:
- Cook the onions over low heat, stirring occasionally, for 30-40 minutes, or until they are deeply golden brown, sweet, and very soft. This low and slow cooking is key to developing their sweetness. If they start to stick, add a tablespoon of water.
Step 7: Assemble the Pissaladière
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
- If using homemade dough, punch it down and turn it out onto a lightly floured surface. Roll it out into a rectangle or oval about 12-14 inches long and 10-12 inches wide (or adjust based on your baking sheet). If using store-bought dough, stretch or roll it out to a similar size and shape.
- Transfer the dough to the prepared baking sheet. You can create a slight rim around the edges if desired.
- Spread the caramelized onions evenly over the dough, leaving a small border.
- Arrange the anchovy fillets in a criss-cross pattern or in straight lines over the onions. Place the olives in the spaces between the anchovies.
Step 8: Bake the Pissaladière
- Drizzle the pissaladière with a little more olive oil. Bake in the preheated oven for 25-35 minutes, or until the crust is golden brown and the onions are slightly caramelized on top.
Step 9: Serve
Let the pissaladière cool on the baking sheet for a few minutes before slicing and serving. It’s delicious warm or at room temperature.
Enjoy your homemade Pissaladière!
