Pissaladière (Caramelized Onions, Olives, Anchovy Tart) {recipe}


It’s September 1st. It’s Labor Day weekend. IknowIknowIknow…

But not so fast.

Fall doesn’t start until September 22nd, thankyouverymuch.

Summer for three more weeks!

So Pissaladière, a Provençal caramelized onion, olive, and anchovy tart, the perfect kind of thing to have with a bottle of rosé chilled all the way down…to the south of France because, you know, it’s summer.


Pissaladière | Caramelized Onions, Anchovy, and Olive Tart


For the Caramelized Onion and Anchovy Topping

¼ cup good olive oil, plus extra for brushing
2-3 pounds yellow onions, halved lengthwise and sliced ¼-inch thick
1 tablespoon fresh thyme leaves
generous pinches of kosher salt + black pepper
2 cloves garlic, finely minced

For the Pissaladière

1 rectangle of puff pastry
12 to 18 anchovy fillets
12 French black olives, preferably oil-cured, pitted
flour to dust parchment paper/baking sheet


For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned. Toss the onions from time to time.

Preheat the oven to 400 degrees F.

Line a baking sheet with parchment paper and very lightly dust with flour. Unroll/Unfold the puff pastry dough onto the parchment paper on the baking sheet. Carefully fold about 1-inch of the dough over to create a raised “edge” on every side.

Spread the onions evenly onto the puff pastry inside the raised edges. Arrange the anchovies and olives on top, brush the edge of the dough with olive oil, and bake for 20-25 minutes, or until the pastry is golden and crisp.

Transfer the pissaladière to a large cutting board by picking up the parchment paper (you could probably just serve it right on the parchment paper). Cut with a very sharp knife and serve warm.

Like any pizza, cold pissaladière tastes pretty good straight out of the fridge the next morning, too (if you have any leftover, that is).

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{ 4 comments… read them below or add one }

1 ahu September 3, 2012 at 3:42 pm

i’ve never heard of Pissaladiere, and it looks beautiful! Thanks for introducing me to something new…


2 1educatedpalate September 5, 2012 at 2:49 pm

Yes, I’m salivating


3 bal November 20, 2012 at 2:28 pm

Sometimes I crave Pissaladiere so badly I don’t know what to do with myself. So thank you for including it in your beautiful blog. Personally, I prefer a pizza or focaccia dough to a puff pastry – but many people make it this way. Puff pastry is buttery, and I prefer a heartier ‘shell’ for my sweet onion/salty anchovy/tangy olive goodness. I also like to leave the olives whole (pitted of course), and put them in the middle of where two anchovies meet. X marks the spot. :)


4 Innate Technology February 9, 2013 at 3:08 pm

Try phyllo dough.


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