This earthy, robust, french tart hails from the area of Provence, specifically Nice in southern France. I like to refer this French pissaladiere tart as a Provencal Pizza and prefer to make it without tomatoes. The thick crust is covered with caramelized onions, herbs, anchovies and black olives. You can serve this as an appetizer or a main course with a side salad. If you prefer a vegetarian version, omit the anchovies. Thank you to Paula Wolfert and her cookbook “Mediterranean Cooking” and Julia Child for pieces and parts of this recipe.
Pissaladiere – French Tart with Onion Anchovies and Olives
Published on May 29, 2020 | By surleplat |
- Pizza dough:
- 1 package of dry active yeast
- 1/2 tsp of sugar
- 2 cups of flour, sifted
- 1 tsp sea salt
- 1 TBSP olive oil
- Caramelized onion topping:
- 3 onions, halved and thinly sliced
- 3 cloves of garlic, minced
- salt and pepper to taste
- 1 tsp fresh thyme, chopped or 1/2 tsp dried thyme
- 2 tsp fresh basil, chopped or 1 tsp dried basil
- 1 tsp fresh rosemary, chopped or 1/2 tsp dried
- 1/2 cup of grated parmesan
- 1-2oz can of anchovies, drained and rinsed
- 12 pitted and halved black olives
- 1/4 cup of extra virgin olive oil
- Pizza dough: Dissolve the yeast in 2/3 cup of warm water and sugar and set aside in a warm place until bubbly.
- Sift the flour into a large bread bowl. Make a well in the center and add salt, yeast and water mixture, and olive oil. Stir to combine. If the dough is too dry continue to add tablespoons of water until the dough is soft and pliant.
- Turn the dough out onto a floured surface. Knead the dough for about 10 minutes until it is smooth and elastic. This usually takes about 10 minutes. Place the dough in a bowl and cover with plastic wrap or a tea towel. Place the bowl in a warm place and allow it to rise until doubled in size. This usually takes about an hour.
- While the dough is resting, prepare the onions. Heat the olive oil over low heat in a large skillet. Reserve about 2 TBSP of the oil. Slowly cook sliced onions and garlic for about 20 minutes until onions are soft and lightly caramelized.
- Season with salt and pepper to taste and add herbs. Gently combine. Let the onion herb mixture cool.
- Preheat the oven to 400. Punch the dough down and roll out into a circle or a rectangle. Transfer to a lightly oiled pizza pan.
- Spread the onion herb mixture evenly over the dough, about an inch from the edge of the dough. Sprinkle grated cheese over the onions.
- Arrange the anchovies in a lattice pattern over the onions. Place an olive half at the intersection of each anchovy. Drizzle remaining olive oil over the pizza.
- Bake for about 25 minutes until the dough looks browned. Cut into small squares if you choose to serve it as an appetizer or 8 pieces for a main course. You can serve the pizza hot or at room temperature.