Pissaladière (onion and anchovy tart)

Name: Pissaladière (onion and anchovy tart)
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: French
Ingredients: For the dough: 300 g bread flour; 1 tsp dried yeast (or 10 g fresh); 200 ml lukewarm water; 1 tsp salt; 2 tbsp olive oil; For the topping: 1 kg onions, cut into thin half-moons; 4 tbsp olive oil; 2 sprigs thyme, 1 bay leaf; 1 tsp salt; 12-16 salted anchovy fillets; 20 black olives (preferably Niçoise); freshly ground pepper

Time: 2 hr 15 min (about 30 min hands-on)6 servingsapprox. 430 kcal / serving (estimated)approx. 10 g protein / serving

Pissaladière is a signature flatbread of Nice and Provence: a thin yeast dough topped with slowly cooked, jammy onions, with a lattice of anchovies and black olives. The contrast of sweet onion and salty anchovy makes it unforgettable.

Pissaladière (onion and anchovy tart) (illustration)

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Method

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For the dough, dissolve the yeast in the lukewarm water, then add it to the flour, salt and oil. Knead for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, until doubled in size.
Meanwhile, cook the onions in a large, heavy-bottomed pot with the oil, thyme and bay leaf over low heat, stirring often, for 50-60 minutes. The onions should turn golden and jammy-soft but not brown or burn. Add a few tablespoons of water if needed.
Preheat the oven to 220°C. On a floured surface, roll the risen dough into a rectangle of about 30×40 cm and place it on a baking tray lined with baking paper.
Remove the bay leaf and thyme stalks from the onions and season with pepper to taste (hardly any salt is needed, since the anchovies are salty). Spread the onions evenly over the dough, leaving 1 cm uncovered at the edge.
Lay the anchovy fillets diagonally in a lattice pattern over the onions and press an olive into each square of the lattice.
Bake the pissaladière at 220°C for 20-25 minutes, until the edge is golden brown and crisp. Serve sliced, warm or at room temperature.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Slowly cooking the onions is the key: do not hurry and do not raise the heat, because the onions should caramelise and turn sweet, not brown.
You do not need to soak the anchovies, but blot the oil off them with a paper towel so the tart does not become too greasy.
If you do not like anchovies, it is also delicious with olives and fresh thyme.
You can replace the dough with ready-made pizza dough, which saves an hour.
It tastes better at room temperature than hot from the oven; ideal for a picnic or as a starter.

Frequently asked questions

Is pissaladière a pizza?

Not quite: its dough is more bread-like, and the topping is not tomato and cheese but long-cooked onions with anchovies. In Nice it is a traditional street food.

How long can it be stored?

Covered in the fridge for 2 days; reheated it stays crisp. It also freezes well after baking.

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