Vegetarian pissaladière is a savory tart from Nice in the south of France, traditionally made with bread dough, soft onions, olives and anchovies. This version leaves out the anchovies but keeps the tender, slowly cooked onion topping and briny olives, making a satisfying centerpiece for lunch or a light supper.
Ingredients
- 2 cups (250 g) bread flour, plus a little more for kneading
- 1 teaspoon (3 g) instant yeast
- ¾ cup (180 ml) warm water, about 105–110°F (40–43°C)
- 1 tablespoon (15 ml) olive oil, for the dough
- ¾ teaspoon (4 g) fine salt, for the dough
- 2½ pounds (1.1 kg) yellow onions, peeled and thinly sliced
- 3 tablespoons (45 ml) olive oil, for cooking the onions
- 1 teaspoon (5 g) fine salt, for the onions
- ½ teaspoon (2 g) sugar, optional, to encourage gentle browning
- 1 teaspoon (1 g) dried thyme, or 1 tablespoon (3 g) fresh thyme leaves
- 1 bay leaf
- ¼ teaspoon (0.5 g) freshly ground black pepper
- ½ cup (75 g) pitted Niçoise or Kalamata olives, halved
- 1 tablespoon (9 g) capers, drained and roughly chopped, optional
- 1 teaspoon (5 ml) olive oil, for brushing the dough edge
Instructions
- Make and proof the dough. In a large bowl, stir together the flour, instant yeast and salt. Add the warm water and 1 tablespoon olive oil, then mix until a rough dough forms. Knead on a lightly floured counter for 8–10 minutes, until smooth and elastic; it should feel soft and slightly tacky, not wet. Put it in a lightly oiled bowl, cover, and leave at room temperature for 75 minutes, or until puffy and roughly doubled. A cool room may require a little more time, so use the dough’s appearance rather than the clock alone.
- Cook the onions 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, salt and optional sugar. Stir to coat, then cook uncovered for about 45 minutes, stirring every few minutes and more often near the end. Lower the heat if the onions begin to catch. They should become very soft, reduced and pale golden, with no crisp or dark-brown edges. Add a tablespoon of water if the pan gets dry before the onions are tender.
- Season the topping. Remove the bay leaf. Stir the thyme and black pepper into the onions, then taste and adjust the salt if needed. Let the onions cool until warm rather than steaming; spreading very hot onions over the dough can make its surface gummy. Meanwhile, heat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment.
- Shape the tart. Turn the risen dough onto a lightly floured surface and gently press or roll it into a rectangle about 12 by 10 inches (30 by 25 cm). Transfer it to the prepared sheet. Spread the onion mixture evenly over the dough, leaving a border of about ½ inch (1 cm). Arrange the olives over the onions and scatter on the capers, if using. Brush the exposed dough edge with the remaining teaspoon of olive oil.
- Bake and rest. Bake for 22–25 minutes, until the dough edge is well browned and the bottom feels firm when carefully lifted with a spatula. If your oven browns unevenly, rotate the pan once during baking. Let the tart rest on the pan for 10 minutes before cutting; this gives the base a chance to set and makes neat slices easier.
Tips
- Slice the onions evenly. Thin, similar-sized slices soften at about the same rate. A mandoline can help, but use its guard and keep the slices thick enough to stay intact as they cook.
- Keep the heat modest. Pissaladière is known for its soft onion layer, not a jammy, dark onion marmalade. If the onions brown quickly, reduce the heat and stir more often; slow cooking brings out sweetness without scorching.
- Choose olives to suit your pantry. Niçoise olives are a classic small, briny choice and can be difficult to find. Kalamata olives are an easy substitute, though they are larger and fruitier; halve or quarter them so every slice gets a little olive.
- Check the dough before adding flour. A soft, slightly tacky dough bakes up tender. Add flour a teaspoon at a time only if it is too sticky to handle, since too much extra flour can make the crust dense.
Serving Suggestions
Serve the tart warm or at room temperature, cut into squares or narrow strips. It works well as a light main course with a crisp green salad dressed with lemon or wine vinegar; keep the salad simply seasoned because the olives and capers already bring plenty of salt. For a more substantial meal, add a bowl of white bean soup or a platter of roasted vegetables.
For a gathering, cut smaller pieces and serve them as an appetizer alongside raw vegetables, marinated artichokes or a cheese board. The onion tart travels well for a picnic once cooled, but pack it in a covered container and keep it chilled if it will be out for more than two hours. Letting it come back to room temperature before serving brings the aroma of the thyme forward.
Variations
Use prepared dough: For a quicker version, use about 12 ounces (340 g) of store-bought pizza dough. Follow the package’s temperature guidance if it differs, and allow the dough to come to room temperature before stretching. It may bake with a chewier, more pronounced crust than the simple homemade dough here. Puff pastry is another option, but it makes a flaky pastry tart rather than the bread-dough style associated with pissaladière.
Make it vegan: The recipe is already vegan when made with a plant-based dough, as listed. Check packaged dough labels for dairy or other animal ingredients, and choose olives and capers without an anchovy-based seasoning. No cheese is needed for the savory, salty topping.
Add a different briny note: If capers are unavailable, omit them or use a few finely chopped green olives. You can also add a teaspoon of rinsed, chopped preserved lemon, which gives a brighter citrus flavor and is not a traditional substitute. Taste before adding more salt, since each olive and preserved lemon can vary in saltiness.
Try fresh herbs: Replace the dried thyme with fresh thyme, or add a tablespoon (about 3 g) of chopped parsley after baking. Rosemary is more assertive, so use only about ½ teaspoon (0.5 g) chopped leaves if you want to include it. These changes shift the aroma but leave the onion-and-olive character intact.
Storage and Reheating
Cool leftover slices, then refrigerate them in a covered container within 2 hours of baking. They keep for 3–4 days in the refrigerator. For longer storage, freeze slices in a single layer until firm, then wrap or box them airtight; use within about 2 months for best texture. Thaw frozen pieces overnight in the refrigerator.
To reheat, place slices on a baking sheet in a 350°F (175°C) oven until hot throughout, usually 8–12 minutes for refrigerated pieces and longer if thawing from frozen. The USDA FSIS safe minimum for reheated leftovers is 165°F (74°C); check the center with a food thermometer if you need to verify the temperature. A microwave works for a quick portion, but the crust will be softer. Refrigerate any reheated portions you do not eat promptly, and do not leave the tart at room temperature for more than 2 hours.
Frequently Asked Questions
Is traditional pissaladière vegetarian? Many traditional versions from Nice include anchovies as well as onions and olives, so they are not vegetarian. Regional and household versions vary. This recipe omits anchovies and uses capers as an optional salty, briny accent; leave them out if you prefer a simpler onion-and-olive topping.
Can I make the onion topping ahead? Yes. Cook the onions as directed, remove the bay leaf, and cool them promptly. Refrigerate in a covered container for up to 3 days, then warm them gently or bring them close to room temperature before spreading them on the risen dough. This is a useful way to break up the preparation, though the dough is best made on baking day.
Why are my onions watery or pale? Onions release a lot of moisture, especially early in cooking. Use a wide pan so steam can escape, keep the heat low enough to prevent scorching, and continue cooking until excess liquid evaporates and the onions are soft. They do not have to turn deeply brown; a soft, pale-golden finish is right for this tart.
Can I use puff pastry instead of bread dough? Yes, but the result will be a flaky onion tart rather than the softer, bread-like base of the traditional style. Thaw the pastry according to its package directions, dock the center lightly with a fork, and keep the onion topping cool and not wet. Follow the pastry package’s baking temperature and timing, checking that the base is crisp and cooked through.
How can I tell when the tart is done? Look for a deeply golden edge and a firm, browned underside. If the onions are already cooked, the oven’s main job is to bake the dough and heat the topping. Lift one edge carefully with a spatula to check the base; if it is still pale or soft, return the pan to the oven for a few minutes.
Can I make the tart without capers? Certainly. Capers are optional here, and olives alone provide the salty accent. If your olives are especially briny, rinse them briefly and pat them dry before arranging them. Avoid adding extra salt to the topping until you have tasted the onions with the olives.
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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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