Pissaladière (Niçoise Onion Tart with Anchovies and Olives)
Why this recipe works
- Slow onion base: Cooking the onions gently keeps them soft, sweet and pale rather than browned, giving the tart its characteristic Niçoise-style topping.
- Crisp base: A thin olive oil dough bakes quickly at high heat, creating a golden edge and a firm base that can hold the onion topping.
- Savoury depth: Sweet onions, anchovy fillets and black olives create a concentrated balance of sweetness, salt and briny umami.
- Flexible serving: It slices well and can be served warm or at room temperature, making it useful for lunch, picnics or shared appetisers.
Get the most out of this recipe
Timing notes
- Allow the dough to rise fully: The dough should look noticeably puffed and doubled before rolling; if the room is cool, it may need a little longer than the stated rise.
- Use the rise time well: The onions can cook while the dough proves, which keeps the overall workflow efficient despite the longer total time.
- Serve warm or cooled slightly: For cleaner slices and a crisper base, let the tart stand briefly before cutting; it also holds well at room temperature.
Authenticity notes
- Niçoise style: Pissaladière is associated with Nice and the surrounding Provençal coast, where the defining topping is sweet cooked onion with anchovies and olives.
- No heavy browning: The onions are usually cooked until very soft rather than caramelised dark, preserving a gentler sweetness and a lighter colour.
- Topping variations: Some versions arrange the anchovies in a neat lattice, while others use a looser pattern; the essential contrast is still onion, anchovy and olive.
Common mistakes
- Browning the onions too quickly: High heat can make the onions catch before they soften. Keep the heat low and stir regularly so they become sweet and tender without burning.
- Leaving the onions too firm: If the onions still have bite, the topping will taste sharp and uneven. Cook them until fully softened before spreading over the dough.
- Trapping steam after baking: Let the tart cool uncovered rather than sealing it while hot, as trapped steam can soften the crisp base.
Make-ahead tips
- Cook the onions in advance: The onion topping can be prepared ahead and chilled, then brought closer to room temperature before spreading over the dough.
- Re-crisp before serving: Reheat slices on a baking tray at 200°C (390°F) until hot and crisp rather than microwaving, which can soften the base.
- Freeze baked slices: Cool completely, wrap slices well and freeze; thaw in the fridge before reheating on a tray to restore the texture.
Equipment you'll need
Ingredients
Dough
Onion topping
Finish
Instructions
- Make the dough: mix the flour, instant yeast, caster sugar and fine sea salt in a bowl. Stir in the olive oil and lukewarm water, then knead for 6 to 8 minutes until smooth and elastic. Cover and leave to rise for about 60 minutes, until doubled in size.
- Meanwhile, make the onion base: peel and thinly slice the onions. Warm the olive oil in a frying pan over a low heat, add the onions and fine sea salt, and cook gently for 35 to 45 minutes, stirring often, until very soft and sweet but not browned. Stir in the black pepper, then cool for 5 minutes.
- Heat the oven to 220°C (430°F). Tip the dough onto a lightly floured surface and roll into a rough rectangle about 30 x 40 cm. Transfer to a baking tray and press out to an even thickness, making a slight lip at the edges.
- Spread the onions evenly over the dough, right to the edges. Bake for 15 to 18 minutes, until the base is crisp and the edges are deep golden. Remove from the oven and leave for 2 minutes so the topping settles.
- Lay the anchovy fillets over the tart in a loose criss-cross pattern and scatter over the black olives. Return to the oven for 3 to 5 minutes, just to warm the anchovies and olives. Slice and serve warm or at room temperature.
Recipe notes
Tips
- Keep the onions on a very low heat and stir regularly; the goal is soft, sweet onions without browning, which keeps the tart properly Niçoise.
- If serving at room temperature, let the tart cool for 15 minutes before slicing so the base stays crisp.
- Anchovies are very salty, so taste the onion mixture before adding any extra salt.
Substitutions
- Replace Plain flour with 00 pizza flour for a slightly chewier, more bread-like base.
- Replace Black pitted olives with Green pitted olives for a fruitier, less bitter finish.
- Replace Instant yeast with Active dry yeast; dissolve it in the Water first and allow 10 minutes to foam before mixing into the flour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat on a baking tray at 200°C (390°F) for 8 to 10 minutes until hot and crisp. Freeze slices well wrapped for up to 2 months; thaw overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h (35min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Fish Gluten Wheat
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