Provencal · French · Nicoise
Pissaladière
Niçois onion, anchovy and olive tart
A southern French flatbread topped with deeply softened onions, anchovies, black olives and thyme.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Provencal and French and Nicoise cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Pissaladière
Ingredients
Main
Method
- 1
Knead flour, yeast, water, salt and one tablespoon of oil into a smooth dough and leave to rise.
- 2
Cook the onions slowly with remaining oil and thyme until very soft and golden without crisping.
- 3
Roll the dough into a thin rectangle and spread the onions evenly over it.
- 4
Arrange anchovies in a lattice with olives between them and bake at 220°C until the base is crisp.
Pissaladière is associated with Nice: a bread-like base covered with sweet onions, anchovies and dark olives.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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