Pissaladière
Pissaladière is a Provençal yeast-dough tart topped with soft onion, anchovies and olives. Cook onions slowly until sweet and tender without a burnt crust.
Additional 1 h 15 min — resting and proofing
How to make it
Prepared 0 of 6 steps
Mix the dough
Reserve 20 g flour for rolling. Mix the rest with yeast and 4 g salt, add water at about 30 °C and 25 ml oil, then knead for 8–10 minutes until soft and elastic.
Leave to rise
Cover the bowl and rise for 60 minutes until noticeably larger, away from a hot hob. Meanwhile peel onions, halve lengthways and slice into thin half-rings.
Sauté the onions
Heat remaining 50 ml oil in a wide pan. Add onion, 2 g salt, pepper and thyme leaves. Cook gently for 35–45 minutes, stirring often, until soft and pale golden without dark, dry edges.
Shape the base
Heat the oven to 210 °C. Roll dough on reserved flour to about 25 × 35 cm and transfer to a lined tray. Rest for 15 minutes, then spread slightly cooled onions, leaving a border.
Arrange anchovies and olives
Drain excess oil from anchovies and split fillets lengthways if needed. Arrange as a lattice over onions with olives between the strips. Add no extra salt to the topping.
Bake and slice
Bake for 20–25 minutes until the rim is golden and base cooked. Cool slightly on a rack and cut squares. Tomato sauce, cheese and fresh herbs are not included.
Little hint
Anchovies and olives are salty, so divide salt moderately between dough and onion. Cool onions briefly before assembling, as hot, wet topping softens the base.
Frequently asked questions
What should I watch out for when cooking?
Anchovies and olives are salty, so divide salt moderately between dough and onion. Cool onions briefly before assembling, as hot, wet topping softens the base.
How should I prepare the ingredients?
Reserve 20 g flour for rolling. Mix the rest with yeast and 4 g salt, add water at about 30 °C and 25 ml oil, then knead for 8–10 minutes until soft and elastic.
