PissaladièreOnion and Anchovy Tart

Name: Pissaladière (Onion and Anchovy Tart)
Prep time: 1 h 35 min
Cook time: 35 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Monaco
Ingredients: 350 g Bread Flour; 7 g Active Dry Yeast; 200 ml Water; 30 ml Extra Virgin Olive Oil; 6 g Salt; 600 g Onion (thinly sliced); 40 ml Extra Virgin Olive Oil; 60 g Anchovy; 80 g Black Olive; 5 g Fresh Thyme; 2 g Black Pepper

A slow-cooked onion tart topped with anchovy and olives in the style of the French Riviera. Some versions include pissalat or omit tomato entirely.

Prep

1h 35m

Cook

35m

Serves

Estimated

Nutrition

Per serving

566kcal

Calories

16g

Protein

20g

Fat

82g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dough

350g
Bread Flour
7g
Active Dry Yeast
200ml
Water
30ml
Extra Virgin Olive Oil
6g
Salt

Topping

600g
Onion (thinly sliced)
40ml
Extra Virgin Olive Oil
60g
Anchovy
80g
Black Olive
5g
Fresh Thyme
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Combine the bread flour, active dry yeast, and salt in a bowl. Add the water and extra virgin olive oil, then knead until smooth. Cover and let the dough rise until doubled.
02
Heat the extra virgin olive oil in a wide pan over low heat. Add the onion and cook slowly until very soft, sweet, and lightly golden. Stir in the black pepper and let the onions cool slightly.
03
Stretch the dough onto an oiled baking tray or into a tart pan.
04
Spread the onion mixture evenly over the dough. Arrange the anchovy in a loose lattice over the top, then tuck in the black olive and scatter over the fresh thyme.
05
Bake at 220°C (425°F) until the crust is golden and the topping is lightly caramelized.
06
Serve warm or at room temperature.

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