Before you cook
Background Recipe story & origin
Pissaladière is Nice's onion tart, topped with anchovies and olives, related to Italian focaccia and pizza but distinctly Niçoise. The name derives from 'pissalat,' a fermented fish paste similar to ancient Roman garum, once spread on the dough. Modern versions use anchovy fillets instead. The preparation caramelizes onions for hours until jammy and sweet, spreads them on bread dough (sometimes puff pastry), and decorates with anchovies in a diamond pattern and Niçoise olives. Pissaladière is street food in Nice, sold by bakeries and at markets, eaten warm or at room temperature. The dish represents Niçoise cuisine's position between French and Italian influences, and the Mediterranean's ancient tradition of fermented fish condiments. Proper pissaladière requires patience - the onions must cook until almost melting.
Before you start Equipment you'll need
- sheet pan — Provides flat surface for baking pissaladière tart ensuring even heat distribution
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
Non-negotiables Rules for success
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Cook the onions
Slowly cook onions in olive oil with garlic and thyme for 45-60 minutes until meltingly soft and gol...
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Assemble and bake
Press dough into oiled sheet pan. Spread onions over. Arrange anchovies in lattice pattern. Place ol...
Prep Get set first
About 10 min of prep
- Prepare sheet pan
This recipe takes about 90 minutes total.
Ingredients
Instructions
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Cook the onions
Slowly cook onions in olive oil with garlic and thyme for 45-60 minutes until meltingly soft and golden. Do not brown.
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Assemble and bake
Press dough into oiled sheet pan. Spread onions over. Arrange anchovies in lattice pattern. Place olives in diamonds. Bake at 400°F 20-25 minutes.