Pissaladière is a classic French onion tart from Nice, made with slow-cooked onions, anchovies and olives on a crisp olive oil dough. Discover this authentic Niçoise recipe, perfect for apéritifs, summer picnics or Mediterranean-style meals.
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 flavorful.
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 flavor 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 flavor, 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.
Preparation time
1 h 30 min
Ingredients For
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For the bread dough:
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2.40 cups
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1 packet
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1 tsp
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0.70 cup (room temperature)
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For the topping:
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15 fillets
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x 20
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2 sprigs
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1 pinch
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to taste
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to taste
Preparation
1
Mix the flour and salt. Dissolve the yeast in the water, then stir it into the flour along with the olive oil. Knead until you have a smooth, elastic ball of dough. Cover with a cloth or tea towel and leave to rise in a warm place for about 1 hour, or until doubled in size.
© Myriam Baya
2
Meanwhile, peel and finely slice the onions. Heat a generous drizzle of olive oil in a large frying pan, add the onions and thyme, and cook over a very low heat for 30 to 45 minutes, stirring occasionally. Add a pinch of sugar to encourage caramelisation and a pinch of salt to help draw out the moisture. The onions should become soft, translucent and meltingly tender, without browning.
© Myriam Baya
3
Preheat the oven to 428°F.
4
Roll out the dough on a lightly oiled baking tray, or stretch it out by hand for a more rustic look. Spread the cooked onions evenly over the surface. Arrange the anchovy fillets in a criss-cross pattern on top, then add the olives. Sprinkle with Herbes de Provence and a little freshly ground black pepper if desired.
© Myriam Baya
5
Bake for 20 to 25 minutes, until the base is golden and the edges are lightly crisp. Serve warm or at room temperature, cut into slices or small squares.
© Myriam Baya
Pair with
Pissaladière works beautifully with dry, fresh white or rosé wines from the South of France. For a truly local match, try a wine from the Bellet appellation, the small but historic vineyard area overlooking Nice. It is also delicious served as part of a southern French apéritif with a glass of pastis.
Contributor
Myriam Baya
Food blogger
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