Pissaladière is a savory tart from Nice, in southeastern France, with a soft bread-like crust topped with slow-cooked onions, anchovies, and olives. The sweet, tender onions balance the salty toppings, making this a satisfying dish to serve warm or at room temperature; versions vary, and this recipe uses an easy homemade dough.
Ingredients
- 3 cups (375 g) bread flour or all-purpose flour, plus a little for kneading
- 1 cup (240 ml) warm water, about 100–110°F (38–43°C)
- 2¼ teaspoons (7 g) instant yeast
- 1 teaspoon (4 g) granulated sugar
- 1 teaspoon (6 g) fine salt, for the dough
- 2 tablespoons (30 ml) olive oil, for the dough
- 3 pounds (1.36 kg) yellow onions, peeled, halved, and thinly sliced
- 3 tablespoons (45 ml) olive oil, for the onions
- 1 bay leaf
- 1 teaspoon (1 g) fresh thyme leaves, or ½ teaspoon (0.5 g) dried thyme
- ½ teaspoon (3 g) fine salt, for the onions, with more only if needed
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 10 oil-packed anchovy fillets (about 20 g), drained; or 2 teaspoons (10 g) anchovy paste
- 20 small Niçoise-style black olives (about 60 g), pitted if desired
Instructions
- Make the dough. In a large bowl, stir together the flour, instant yeast, sugar, and dough salt. Add the warm water and 2 tablespoons olive oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8–10 minutes, until smooth and elastic; the dough should feel soft and slightly tacky, not wet. If it sticks heavily to your hands, add flour a tablespoon at a time. Put it in a lightly oiled bowl, turn it once to coat, cover, and let rise for 75 minutes, or until roughly doubled. A cool room may require a little longer.
- Cook the onions slowly. While the dough rises, warm 3 tablespoons olive oil in a wide, heavy skillet or Dutch oven over medium-low heat. Add the sliced onions, bay leaf, thyme, ½ teaspoon salt, and pepper. Stir until the onions are coated, then cook uncovered for about 55 minutes, stirring every 5–8 minutes and more often near the end. Lower the heat if they begin to brown at the edges. The finished onions should be very soft, reduced, and golden, not crisp or deeply caramelized. Remove the bay leaf and let the onions cool while you prepare the pan.
- Heat the oven and shape the base. Set a rack in the middle of the oven and preheat it to 425°F (220°C). Line a 13-by-18-inch rimmed baking sheet with parchment. Gently press the risen dough to release large air pockets, then stretch or roll it into a roughly 12-by-16-inch rectangle. Transfer it to the sheet. If it springs back, leave it alone for 5 minutes, then stretch it again rather than forcing it and tearing the dough.
- Add the topping. Spread the cooled onions in an even layer, leaving a narrow border of dough exposed. Arrange the anchovy fillets in a loose crisscross pattern across the onions and place an olive in each open space or at the intersections. The anchovies and olives bring plenty of salt, so taste the onion mixture before adding any more. If you are using anchovy paste, dot it sparingly over the onions and swirl it in lightly; it will give a more even, stronger salty flavor than whole fillets.
- Bake until crisp at the edges. Bake for about 20 minutes, rotating the pan once if your oven browns unevenly. The crust should be golden around the edges and cooked underneath, and the onions should look settled rather than wet. This recipe uses commercially cured anchovies, not raw fish. If you make a variation with fresh fish, check it with a food thermometer and cook it to 145°F (63°C), the USDA FSIS safe minimum internal temperature for fish.
- Rest and portion. Let the pissaladière rest on the pan for 10 minutes so the topping settles and the base is easier to cut. Slice into 8 generous squares or smaller pieces for a shared appetizer. It is good warm, but it can also be served at room temperature.
Tips
- Give the onions time. Three pounds of onions look like a lot at first, but they shrink substantially. Cook them gently until their moisture has evaporated and they are soft and golden. Rushing them over higher heat can leave browned, sharp-tasting patches and a watery topping.
- Keep the crust from getting soggy. Let the cooked onions cool before spreading them over the dough, and avoid adding any liquid from the pan. If the onions seem particularly wet, let them cook for a few extra minutes so excess moisture can evaporate.
- Choose the right salty substitute. The traditional condiment pissalat—a strongly flavored anchovy-based fish paste associated with the dish—is difficult to find. Anchovy fillets are a practical substitute; anchovy paste also works, but tends to distribute more evenly and can taste saltier. Olives labeled Niçoise or similar small, briny black olives are a good choice; Kalamata olives work too, though they are larger and fruitier.
- Stretch patiently. Dough that resists shaping is usually springing back because its gluten is tight. Cover it and give it 5 minutes to relax before trying again. A thin, even base bakes more reliably than a thick center with very thin edges.
Serving Suggestions
Serve pissaladière as a light lunch, a first course, or an appetizer cut into small squares. A simple green salad dressed with a restrained lemon-and-olive-oil vinaigrette gives the rich onion topping a fresh contrast. For a larger meal, pair it with a bowl of vegetable soup or a platter of sliced tomatoes and cucumbers. Keep additional salty dishes modest: the anchovies and olives already bring a pronounced savory, briny flavor.
For a relaxed gathering, cut the tart into narrow strips or bite-size squares and set it out at room temperature. It travels more easily once cooled than when piping hot, and it does not need elaborate garnishes. A few fresh thyme leaves are a pleasant finishing touch, but extra salt is rarely necessary. If serving it warm, allow the crust to firm up for the full 10-minute rest before cutting; slicing immediately can drag the onions across the surface.
Variations
Use prepared dough. If you want to shorten the hands-on work, substitute about 1 pound (450 g) of store-bought pizza dough. Follow the package directions for bringing it to room temperature, then stretch it to fit the pan. The flavor and texture may differ from the soft, homemade bread dough here, but the onion topping remains the focus.
Try a different olive. If small Niçoise-style olives are unavailable, use pitted Kalamata olives or another flavorful black olive. Cut larger olives in half so they are easier to distribute. Green olives are possible, though they make the topping sharper and less traditionally mellow.
Adjust the anchovy intensity. Arrange fewer whole fillets for a gentler, more decorative topping, or mash a couple of fillets into the onions for savory flavor in every bite. For a vegetarian tart, omit the anchovies and add a little extra olive and thyme; it will not have the same salty depth, so season the onions carefully after cooking. Do not add cheese as though it were required—the classic combination is onions, anchovies, and olives, though home versions can vary.
Make smaller portions. Divide the dough and topping between two smaller sheets for individual tarts or party portions. Begin checking them a few minutes early, since smaller or thinner bases can bake faster. Keep the onion layer relatively even so the edges do not dry out before the center is done.
Storage and Reheating
Cool leftovers and refrigerate them within 2 hours of baking, in a covered container or wrapped well. They keep for 3–4 days in the refrigerator. For a crisper base, reheat pieces on a baking sheet in a 350°F (175°C) oven for about 8–12 minutes, until hot throughout. A covered skillet over low heat also works for one or two slices; uncover it for the last minute to help the base firm up. The microwave is convenient but softens the crust.
To freeze, wrap fully cooled portions individually and store them in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat in the oven until hot. USDA FSIS advises reheating leftovers to 165°F (74°C); use a food thermometer when checking a portion, especially if reheating a larger piece. Do not leave the tart at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Is pissaladière a pizza? It is related in spirit, but it is usually made with a bread-like dough and a generous layer of soft onions rather than tomato sauce and cheese. The Niçoise-style combination of onions, anchovies, and olives gives it its distinctive character. Shapes and dough styles vary between recipes.
Can I make the onions ahead? Yes. Cook them up to 3 days in advance, cool them promptly, and refrigerate them in a covered container. Bring them out while the dough rises, and spread them on the dough once they are no longer hot. Keeping the topping cool rather than warm helps prevent it from weighing down the base.
Can I use puff pastry instead of bread dough? You can, but the result will be a flakier tart rather than the soft, chewy-crusted version in this recipe. Keep the onion layer thin and well drained, follow the pastry package’s baking guidance, and check for a crisp, thoroughly baked base before serving.
Do I need to pit the olives? Pitted olives make the tart easier to eat, especially when serving small appetizer pieces. Whole olives look traditional and stay juicy, but be sure to tell guests they contain pits. If using large olives, halve them so they do not overwhelm the smaller anchovy fillets.
Why are my onions watery or pale? They may need more time. Onions release a great deal of moisture as they cook, and a crowded pan or heat that is too low can slow evaporation. Continue cooking gently until the onions are very soft and most of the liquid has cooked off; avoid raising the heat enough to scorch them.
Can I assemble it ahead of time? For the best crust, bake it soon after adding the topping. You can prepare the dough and onions separately in advance, refrigerating each covered, then bring the dough toward room temperature before shaping. Assembled dough left for a long time under moist onions may become soggy and can overproof.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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