French Pissaladière (Onion and Sardine Tart)

Name: French Pissaladière (Onion and Sardine Tart)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Ingredients: 180 ml warm water; 7 g active dry yeast; 30 ml olive oil (for dough); 5 g salt (for dough); 1000 g yellow onions; 2 cloves garlic; 60 ml olive oil (for topping); 1 tsp dried thyme; 1 piece bay leaf; 50 g anchovy fillets (in oil); 100 g pitted black olives (e.g., Niçoise or Kalamata); 200 g canned sardines in olive oil (drained); 0.5 tsp freshly ground black pepper

Difficulty

medium

Time

Price Category

average

Calories

Medium

Pissaladière is a traditional savory tart originating from the Nice region of Southern France. This delightful dish features a generous layer of slow-cooked, caramelized onions, often topped with anchovies and black olives, all on a thin, crispy bread-like crust. It's perfect as an appetizer, a light lunch, or a casual dinner, and pairs wonderfully with a glass of rosé. Recreate this authentic recipe and bring the flavors of the French Riviera to your home!

Steps

Prepare the Dough

In a large bowl, combine the flour, salt, and yeast. Add the warm water and olive oil, then knead until a smooth, elastic dough forms (about 5-7 minutes). Cover with a kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.

Caramelize Onions

While the dough is rising, thinly slice the onions and mince the garlic. In a large skillet over medium-low heat, warm 4 tbsp of olive oil. Add the onions, garlic, thyme, and bay leaf. Season with salt and pepper, then cover and cook for 30-40 minutes until the onions are very soft and translucent. Remove the lid and continue cooking for another 20-30 minutes, stirring frequently, until the onions are golden brown and caramelized. Remove the bay leaf and let cool slightly.

Assemble and Bake

Preheat your oven to 200°C (180°C fan-assisted). Roll out the risen dough onto a baking sheet lined with parchment paper, forming a rectangle or circle about 0.5 cm thick. Spread the caramelized onions evenly over the dough, leaving a small border around the edges. Arrange the anchovy fillets and sardines in a lattice pattern over the onions, then scatter the black olives. Bake for 25-30 minutes, or until the crust is golden brown and crispy.

Serve

Remove the Pissaladière from the oven and let it rest for 5-10 minutes before slicing. Serve warm or at room temperature.

	Per 100g	Per Serving 250g
Calories	220 kcal	550 kcal
Protein	7g	18g
Fat	12g	30g
Carbohydrate	20g	50g
Fiber	2g	5g
Sugar	6g	15g

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French Pissaladière (Onion and Sardine Tart)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare the Dough

Caramelize Onions

Assemble and Bake

Serve

Extra Tips

► Caramelize the onions slowly over low heat; this is the soul of Pissaladière, so don't rush it!

► If you like a spicier kick, add a pinch of chili flakes to the onions while they cook.

► You can prepare the dough in advance and store it in the fridge for up to a day to speed up the process.

Nutrition