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Pissaladière
Onion and anchovy tart
Pissaladière niçoise: slow-cooked onion tart with anchovies and black olives
In the old town of Nice, pissaladière is sold by the square from bakeries and market stalls, a lunchtime slice or something to nibble with a drink before dinner. A thin bread dough is spread thickly with onions cooked down for almost an hour until soft and sweet, then crossed with salted anchovies and dotted with small black Niçoise olives. It is just as good at room temperature as warm. Chef's tip: cook the onions low and slow without letting them brown; they should be pale gold and jammy, not caramelised.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 10 ½ oz strong white bread flour
- 1 tsp salt
- ¾ cup warm water
- 2 tbsp olive oil
For the topping
- 4 tbsp olive oil
- 2 ⅝ lb onionsthinly sliced
- 2 cloves garlicsliced
- 4 sprigs fresh thyme
- 1 bay leaf
- 16 anchovy fillets in oildrained
- ½ tsp black pepper
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Method
0/6 doneStep 1: Mix 10 ½ oz strong white bread flour, ⅛ oz fast-action dried yeast and 1 tsp salt, add ¾ cup warm water and 2 tbsp olive oil and knead for 8 minutes until smooth. Cover and leave in a warm place for 1 hour until doubled.
70 minStep 2: Meanwhile heat 4 tbsp olive oil in a wide pan over a low heat and add 2 ⅝ lb onions, 2 cloves garlic, 4 sprigs fresh thyme and 1 bay leaf with a pinch of salt. Cover and cook for 45–50 minutes, stirring every 10 minutes, until very soft, sweet and pale gold. A common mistake is turning the heat up to save time; the onions brown and turn bitter.
50 minStep 3: Remove the thyme stalks and bay and season the onions with ½ tsp black pepper. Leave to cool a little.
5 minStep 4: Heat the oven to 425°F (fan 400°F). Roll or press the dough into an oiled 30 × 40 cm tray, about 5 mm thick, and leave for 15 minutes.
15 minStep 5: Spread the onions over the dough, leaving a thin border. Lay the 16 anchovy fillets in oil in a diamond lattice and put one of the 20 small black olives (Niçoise) in each diamond.
5 minStep 6: Bake for 20–25 minutes until the edges and base are golden and crisp. Cool for 10 minutes before cutting into squares.
25 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 9 g
- Carbs
- 46 g
- Fat
- 13 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pissaladière take?
- About 120 minutes in total: 30 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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