Pissaladière (French Onion Tart from Nice)

Pissaladière is one of the great specialities of Nice and the French Riviera, alongside other iconic dishes from the South of France such as Salade Niçoise, Ratatouille and Tapenade. Its name comes from the old Niçois word pissalat (peis salat, meaning “salted fish”), which was a paste made from anchovies and sardines marinated in salt and herbs. Traditionally, this intensely savoury mixture was spread over the dough before the onions, giving the tart its distinctive Mediterranean identity. Today, whole anchovy fillets are more commonly used, but the spirit of the dish remains the same: simple ingredients transformed into something deeply flavourful. 

At the heart of a good Pissaladière recipe are a handful of carefully chosen French ingredients. This version starts with a homemade dough made with French wheat flour and olive oil from Provence. The onions are the soul of the dish, and using Oignons de Roscoff PDO brings a natural sweetness and delicate flavour once slowly cooked down. These famous pink onions from Brittany are so prized that they even have their own confrérie (brotherhood), celebrating their unique heritage. The topping is then finished with Collioure anchovies, known for their refined texture and intense umami depth, Olives de Nice PDO, with their small size and distinctive flavour, and a touch of (authentic!) Herbes de Provence for a fragrant Provençal accent. 

Pissaladière can be served warm or at room temperature, cut into small squares for apéritifs, buffets and picnics, or into generous slices for lunch or a light supper alongside a crisp green salad. It is traditionally baked on a flat tray for a rustic, slightly crisp finish, but it can also be made in a round tart tin for a more elegant presentation and a slightly thicker, softer base.