Pissaladiere

Name: Pissaladiere
Prep time: 40 min
Cook time: 55 min
Total time: 95 min
Yield: 8 servings
Cuisine: French
Ingredients: 2 cups all-purpose flour; 1 tsp instant yeast; 2/3 cup warm water (for dough); 2 tbsp extra-virgin olive oil (for dough); 1/2 tsp kosher salt (for dough); 6 large yellow onions, thinly sliced; 1/4 cup extra-virgin olive oil (for topping); 4 fresh thyme sprigs; 2 bay leaves; 2 oz oil-packed anchovy fillets, patted dry; 1/2 cup pitted niçoise or kalamata olives; 1/4 tsp black pepper, freshly ground

A savory Nicoise flatbread topped with slowly caramelized onions, anchovy fillets, and briny olives on a thin olive oil crust. This classic southern French tart is served as an appetizer or snack.

95 minMediumServes 8255 cal/serving

FrenchAppetizerOvenStandardNut-FreeEgg-FreeDairy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 cups all-purpose flour
1 tsp instant yeast
2/3 cup warm water (for dough)
2 tbsp extra-virgin olive oil (for dough)
1/2 tsp kosher salt (for dough)
6 large yellow onions, thinly sliced
1/4 cup extra-virgin olive oil (for topping)
4 fresh thyme sprigs
2 bay leaves
2 oz oil-packed anchovy fillets, patted dry
1/2 cup pitted niçoise or kalamata olives
1/4 tsp black pepper, freshly ground

Instructions

1

Make the dough: Combine 2 cups all-purpose flour, 1 tsp instant yeast, and 1/2 tsp kosher salt (for dough) in a bowl. Add 2/3 cup warm water (for dough) and 2 tbsp extra-virgin olive oil (for dough) and mix until a shaggy dough forms. Knead for 5 minutes until smooth. Cover and let rest for 30 minutes while you prepare the topping.
2

Caramelize the onions: Heat 1/4 cup extra-virgin olive oil (for topping) in a large skillet over medium-low heat. Add 6 large thinly sliced yellow onions, 4 fresh thyme sprigs, and 2 bay leaves. Cook, stirring occasionally, for 35 to 40 minutes until the onions are deeply golden, sweet, and jammy. Season with 1/4 tsp freshly ground black pepper. Remove thyme sprigs and bay leaves.
3

Preheat oven to 425°F (220°C). Lightly oil a large rimmed baking sheet.
4

Stretch or roll the dough to fit the baking sheet, pressing it out with your hands to reach the edges. The dough should be about 1/4 inch thick.
5

Spread the caramelized yellow onions evenly over the dough, leaving a small border around the edges.
6

Arrange 2 oz patted dry oil-packed anchovy fillets in a crosshatch or spoke pattern over the onions. Nestle 1/2 cup pitted niçoise or kalamata olives into the spaces between the anchovies.
7

Bake for 18 to 22 minutes, until the edges are golden and the crust is cooked through. Let cool for 5 minutes before slicing into squares or strips.

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Questions

What is Pissaladiere?

A savory Nicoise flatbread topped with slowly caramelized onions, anchovy fillets, and briny olives on a thin olive oil crust. This classic southern French tart is served as an appetizer or snack. This reference files it under French appetizer: made in the oven, rated medium and about 95 minutes start to finish.

How much time should I plan for Pissaladiere?

As written, 95 minutes: 40 of prep and 55 of cooking. The longest single stretch is step 2 (40 minutes): "Cook, stirring occasionally, for 35 to 40 minutes until the onions are deeply golden, sweet, and jammy."

What temperature do I cook Pissaladiere at?

For Pissaladiere, the oven is set to 425 F (about 220 C) in step 3. The longest stretch at that heat is 22 minutes, in step 7.

Can I speed up the caramelized onions in Pissaladiere?

Step 2 reads: "Caramelize the onions: Heat 1/4 cup extra-virgin olive oil (for topping) in a large skillet over medium-low heat." Not by much. Step 2 needs steady medium-low heat; turning it up burns the outside before the sugars inside have browned. A splash of water rescues a pan that starts to catch.

Is there a substitute for anchovies in Pissaladiere?

The entry for Pissaladiere calls for 2 oz oil-packed anchovy fillets, patted dry. In its place: A teaspoon of fish sauce or a little miso per two fillets supplies the same savory background. For a vegetarian version, leave them out and add a pinch more salt.

Can I make Pissaladiere gluten-free?

Yes. The gluten in Pissaladiere is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How many calories are in Pissaladiere?

One serving (the recipe makes 8) is about 255 calories, with 4 g protein, 25 g carbohydrate and 8 g fat, plus 1 g fiber and 50 mg sodium. The figures are estimates computed from the ingredient list.

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