Also known as: Pissaladiere Nicoise, Onion and Anchovy Tart
About this dish
A savory tart from Provence topped with slow-cooked caramelized onions, olives, and anchovies.
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Ingredients
🌾1 sheet pizza or bread dough
🧅1kg onions, thinly sliced
🫒3 tbsp olive oil
🐟8-10 anchovy fillets
🫒Black olives
🌿Fresh thyme
Method
Serves 3
1
Cook the onions slowly in olive oil over low heat for 45 minutes to an hour until deeply caramelized.
2
Roll out the dough and spread the caramelized onions evenly over it.
3
Arrange the anchovy fillets in a lattice pattern on top, and scatter olives and thyme.
4
Bake at 200°C (400°F) for about 20-25 minutes until the crust is golden.
5
Cut into squares and serve warm or at room temperature.
✓ What Makes it Authentic
Pissaladière is a specialty of Nice and the surrounding Provençal coast, named for pissalat, a traditional anchovy paste used in older versions of the dish.
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