Pissaladière - A Slice of Provence.

There’s something magical about the way French cuisine can transport you to sun-drenched villages and bustling markets with just one bite. Pissaladière, the iconic tart from Nice and the surrounding Provence region, is one such dish that captures the essence of the French Riviera in every golden, caramelised morsel.

This rustic yet elegant tart is often called the “pizza of Provence,” though it predates its Italian cousin by centuries. With its slowly caramelised onions, crowned with anchovy fillets and black olives, Pissaladiere represents the soul of Mediterranean cooking – simple ingredients transformed into something extraordinary through patience and tradition.

Dating back to ancient times, pissaladière gets its name from “pissalat,” a paste made from anchovies, olive oil, and herbs that was popular in Nice. While the original pissalat is rarely used today, the spirit lives on in this beloved tart that graces tables from casual bistros to elegant dinner parties.

Traditionally sold by street vendors and enjoyed as a quick lunch or light dinner, pissaladière embodies the French philosophy of turning humble ingredients into culinary gold. The secret lies not in complexity, but in the slow, gentle cooking that allows each element to shine.

Classic Pissaladière Recipe

Serves 6-8 as a starter or light lunch

 For the Dough

- 250g plain flour

- 125ml warm water

- 3 tablespoons olive oil

- 1 teaspoon active dry yeast

- 1 teaspoon salt

- 1 teaspoon sugar

Alternatively use ready roll puff pastry ! 

For the Topping

- 1.5kg red onions, thinly sliced

- 4 tablespoons olive oil

- 2 sprigs fresh thyme

- 2 bay leaves

- Salt and freshly ground black pepper

- 2 tablespioons or tomato puree 

- A scattering of capers 

- 12-16 fresh anchovy fillets

- 20-25 black olives (Niçoise for authenticity) , pitted or green if you prefer. 

- 1 tablespoon olive oil for drizzling

Method 

Prepare the Dough

• In a small bowl, dissolve the yeast and sugar in warm water. Let stand for 5 minutes until foamy.

• In a large mixing bowl, combine flour and salt. Make a well in the centre and add the yeast mixture and olive oil.

• Mix until a soft dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.

• Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.

Prepare the Onions

The only way I can describe this process is likening it to making French Onion Soup. 

• While the dough rises, heat 4 tablespoons of olive oil in a large, heavy-bottomed pan over medium-low heat.

• Add the sliced onions, thyme, and bay leaves. Season with salt and pepper.

• Cook very slowly for 45-60 minutes, stirring occasionally, until the onions are golden, soft, and caramelised. The key is patience – don’t rush this process.

• Remove thyme sprigs and bay leaves. Adjust seasoning and set aside to cool slightly.

Assemble and Bake

• Preheat your oven to 220°C (200°C fan).

• Punch down the risen dough and roll out on a floured surface to fit a 35cm x 25cm rectangular tart tin or large round pizza stone.

• Transfer to your baking tin and press gently to fit, creating a slight rim around the edges.

• Add some tomato puree to the dough. 

• Spread the caramelised onions evenly over the top

• Arrange the anchovy fillets in a decorative lattice pattern across the surface.

• Scatter capers ( optional ) 

• Dot with black olives, placing them in the diamond shapes created by the anchovy lattice.

• Drizzle lightly with olive oil.

• Bake for 20-25 minutes until the edges are golden and the base is cooked through.

• Cool for 5-10 minutes before cutting and serving.

Bon Appetite !