Pissaladière

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If you love bold, savory flavors—briny olives, silky caramelized onions, and savory anchovies—you’re going to love this traditional Southern French tart called pissaladière. Caramelize the onions while the dough rises to save time.

Prep Time15

Cook Time1

Dough Rising Time1 15

Total Time2 30

Course: Appetizer, Appetizer/Snack, Bread, Breads

Cuisine: French, French/Mediterranean

Servings:

Author: Mark Beahm

Ingredients

For the Dough

2 cups all-purpose flour (250g)
1 teaspoon instant yeast
1 teaspoon kosher salt
2/3 cup warm water (80-90°F) (160ml)
2 tablespoons extra virgin olive oil

For the Topping

3 pounds yellow onions, thinly sliced (1.36kg)
3/4 cup water (180ml)
2 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
Fresh thyme
1 bay leaf
12 oil-cured anchovy filets (canned or jarred)
1/4 cup Kalamata olives, pitted

Instructions

Mix the dough. In a large mixing bowl, or in the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, yeast, and salt. Pour in the water and olive oil, and mix until the dough comes together into a ball and all of the flour is moistened.
Knead the dough. Knead on speed 2 for 4 minutes, or until the dough is elastic and mostly smooth. If working by hand, turn the dough out onto a lightly floured work surface. Knead by hand for 5 minutes. If the dough is too sticky to work with, sprinkle it with 1 teaspoon of flour at a time as you knead it to achieve a soft, slightly tacky consistency. Do not add more flour than necessary, as the dough will become too dry.
Let the dough rise. Lightly grease the bowl with olive oil and turn the ball of dough to coat it lightly. Cover the bowl and let the dough rise in a warm place for about 1 hour, or until the dough has roughly doubled in volume.
Caramelize the onions. While the dough is rising, caramelize the onions. In a large skillet or Dutch oven with a lid, combine the onions, water, olive oil, salt, thyme, and bay leaf. Bring to a boil over high heat. Cover and cook until the water has evaporated, about 10 minutes. Uncover, and continue to cook, stirring often, until the onions are softened and golden brown, about 15 to 20 minutes. If the onions stick to the pan, loosen them with a splash of water. Remove from the heat. Discard the thyme stems and bay leaf. Set aside to cool slightly until the dough is ready.
Preheat the oven. Preheat the oven to 400°F. Line a rimmed half-sheet pan with parchment paper.
Assemble the tart. Turn the dough out onto the prepared pan. With your hands, stretch the dough into a rectangle just about to the edges of the pan. It should be approximately 1/4 to 1/2 inch thick. Let it rest for 15 minutes. Spread the caramelized onions over the dough, leaving a thin border around the edge. Lay the anchovies over the top and dot with the olives. Brush the edges lightly with olive oil.
Bake. Bake for 20 to 25 minutes, until the crust is lightly browned. Remove the tart from the oven and transfer it to a cooling rack.
Serve. Cut into squares and serve warm or at room temperature. The tart is best the day it is baked.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and olives used in this recipe.
To use active dry yeast in place of instant yeast, increase the amount to 1 1/4 teaspoon. Dissolve the yeast in 1/3 cup of the warm water and let it bloom for 5 minutes until frothy. Then add the rest of the dough ingredients and continue with step 1 of the recipe.

Nutrition

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