Pissaladiere – French Tart with Onion Anchovies and Olives

french tart

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.

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