Entree: France – French Riviera – Pissaladière (Thick onion tart from Nice topped with anchovies and black olives)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 20 min

Cook 18 min

Additional 1 hr 35 min

Total 3 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) olive oil for the dough
- 3 tbsp (45 ml) olive oil for cooking onions
- 2 lb (900 g) yellow onions, thinly sliced
- 1 tsp (5 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme
- 1 bay leaf
- 1 tsp (4 g) kosher salt (for onions)
- 12 anchovy fillets, approx. 2 oz (60 g), drained
- 12–16 Niçoise or small black olives, pitted (about 2.82 to 3 1/2 oz (80–100 g))
- Freshly ground black pepper to taste
- Extra olive oil for brushing

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) olive oil for the dough
- 3 tbsp (45 ml) olive oil for cooking onions
- 2 lb (900 g) yellow onions, thinly sliced
- 1 tsp (5 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme
- 1 bay leaf
- 1 tsp (4 g) kosher salt (for onions)
- 12 anchovy fillets, approx. 2 oz (60 g), drained
- 12–16 Niçoise or small black olives, pitted (about 80–100 g)
- Freshly ground black pepper to taste
- Extra olive oil for brushing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: In a bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy. In a large bowl, mix flour and 1 tsp (5 ml) salt, make a well, add yeast mixture and 2 tbsp (30 ml) olive oil. Stir until a shaggy dough forms, then knead on a lightly floured surface 6–8 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
2. While dough rises, caramelize onions: Heat 3 tbsp (45 ml) olive oil in a wide skillet over medium-low. Add sliced onions, 1 tsp (4 g) salt, thyme, and bay leaf. Cook slowly, stirring occasionally, until onions are deep golden and jammy, about 40–50 minutes. Remove bay leaf and adjust seasoning; let cool slightly.
3. Preheat oven to 450°F (230°C). If using a baking stone, place it in the oven to heat.
4. Shape dough: Punch down dough and stretch or roll into a rough rectangle or oval about 12 x 10 inches (25 cm) (30 x 9 7/8 in (25 cm)) on a parchment-lined baking sheet or preheated baking stone. Brush surface lightly with olive oil.
5. Assemble tart: Spread caramelized onions evenly over the dough, leaving a small border. Arrange anchovy fillets in parallel lines or a lattice across the onions. Scatter pitted olives over the top and finish with a grind of black pepper and a light drizzle of olive oil.
6. Bake for 12–18 minutes, until crust is golden and edges are crisp. Remove from oven and let rest 5 minutes.
7. Slice and serve warm or at room temperature, as is traditional in Nice.

1. Make the dough: In a bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy. In a large bowl, mix flour and 1 tsp salt, make a well, add yeast mixture and 2 tbsp (30 ml) olive oil. Stir until a shaggy dough forms, then knead on a lightly floured surface 6–8 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
2. While dough rises, caramelize onions: Heat 3 tbsp (45 ml) olive oil in a wide skillet over medium-low. Add sliced onions, 1 tsp (4 g) salt, thyme, and bay leaf. Cook slowly, stirring occasionally, until onions are deep golden and jammy, about 40–50 minutes. Remove bay leaf and adjust seasoning; let cool slightly.
3. Preheat oven to 450°F (230°C). If using a baking stone, place it in the oven to heat.
4. Shape dough: Punch down dough and stretch or roll into a rough rectangle or oval about 12 x 10 inches (30 x 25 cm) on a parchment-lined baking sheet or preheated baking stone. Brush surface lightly with olive oil.
5. Assemble tart: Spread caramelized onions evenly over the dough, leaving a small border. Arrange anchovy fillets in parallel lines or a lattice across the onions. Scatter pitted olives over the top and finish with a grind of black pepper and a light drizzle of olive oil.
6. Bake for 12–18 minutes, until crust is golden and edges are crisp. Remove from oven and let rest 5 minutes.
7. Slice and serve warm or at room temperature, as is traditional in Nice.