Authentic Pissaladière: A Savory Provençal Tart with Caramelized Onions, Anchovies, Tomatoes & Olives

You might be hearing the name “Pissaladière” for the first time, and wondering what this delightful dish could possibly be. Even I hadn’t encountered Pissaladière before I stumbled upon a captivating photo of this Provençal masterpiece. The moment I saw it, I knew I had to recreate this goodness in my own kitchen. And let me tell you, it’s a culinary journey worth embarking on.

Pissaladière is a traditional French tart originating from the region of Provence, particularly associated with Nice. It’s often likened to a pizza, but with its own distinct character and flavor profile. Instead of a tomato-based sauce, Pissaladière features a rich, savory base that truly sets it apart. This wonderful tart can be made on either a light, pizza-like dough or a flaky puff pastry, offering flexibility in texture depending on your preference.

Typically, Pissaladière is prepared in a rectangular shape, though circular versions exist. The magic of this dish lies in its layers:

• Unlike pizza, it begins with a flavorful base of minced garlic, anchovies, capers, and high-quality olive oil. This forms the savory foundation.
• On top of this, a generous layer of slow-cooked, sweet caramelized onions adds an incredible depth of flavor and tender texture.
• It’s elegantly finished with vibrant diced tomatoes and robust chopped Kalamata olives, adding bursts of freshness and briny notes.

The Perfect Balance: Sweet, Savory, and Unforgettable

Pissaladière with Anchovies, Tomatoes & Olives is truly a symphony of flavors, delivering the perfect combination of sweet and salty notes in every bite. The crust, whether a tender pizza-style dough or a crisp puff pastry, is designed to be simultaneously doughy, wonderfully chewy, and delicately crispy. This textural interplay, coupled with the rich toppings, makes for an incredibly tempting and satisfying experience. It’s a dish that promises to delight your palate and transport you straight to the sun-drenched coasts of Southern France.

Crafting the Perfect Pissaladière Dough

One of the most rewarding aspects of making Pissaladière at home is the ability to control the quality of your ingredients, right from the very base. The dough for this recipe is remarkably simple to prepare, requiring just one bowl and minimal effort.

Essential Dough Ingredients:

• Unbleached All-Purpose Flour: For the best results, I always opt for organic, non-GMO flour that is free of glyphosate. This ensures a purer flavor and a healthier end product. The quality of your flour directly impacts the texture and taste of your crust.
• Kosher Salt: This is my preferred salt for baking due to its coarse texture and clean flavor. If you’re substituting with table salt, be cautious. Table salt is much finer and denser, meaning a teaspoon of table salt contains significantly more actual salt than a teaspoon of kosher salt. A general rule of thumb when substituting is to use approximately two-thirds the amount of table salt specified for kosher salt in a recipe.
• Instant Yeast: This recipe utilizes instant yeast, which is incredibly convenient as it can be whisked directly into the dry ingredients before liquids are added. Unlike active dry yeast, instant yeast doesn’t require prior proofing in warm water, saving you a step and simplifying the process.
• Lukewarm Water: Achieving the right water temperature is crucial for activating the yeast without killing it. An ideal temperature is around 100°F (38°C). If the water is too hot, exceeding 130°F (54°C), it will deactivate the yeast, preventing your dough from rising. For precise temperature control, I find an electric tea kettle with temperature settings or a digital thermometer incredibly helpful for my filtered water.

The beauty of this dough is its simplicity: it’s all mixed by hand in a large bowl. This hands-on approach allows for a more intuitive feel for the dough’s consistency and ensures all ingredients are perfectly integrated. I find immense satisfaction in making my own dough, knowing exactly what goes into it.

For my baking, I’ve primarily used imported flours, but recently I’ve been thrilled to discover Sunrise Flour Mill, based in Minnesota. They specialize in heritage organic grains and rigorously test their wheat for the presence of glyphosate. What truly makes their flours exceptional is that my family members, who typically experience gluten intolerance, can enjoy my baked goods made from their wheat without any issues. It’s been a game-changer to find such healthy and accommodating grains.

After mixing, your dough journey is incredibly straightforward:

• First, ensure all the flour is thoroughly incorporated and moistened, creating a cohesive, sticky dough ball.
• Next, cover the bowl and allow it to rest in a warm spot for about an hour and a half. This rising period is essential for the yeast to work its magic.

By the end of this resting time, your dough should have proudly doubled in bulk, showcasing its readiness for the next steps. It will look something like this:

While the dough is beautifully rising, it’s the perfect opportunity to prepare the star of our Pissaladière: the delicious toppings. Prepping them simultaneously ensures a smooth and efficient assembly process once your dough is ready.

Key Topping Ingredients Explained:

• Extra-Virgin Olive Oil: The foundation of Provencal cooking, a high-quality extra-virgin olive oil is non-negotiable. My preference is always a single-source EVOO from Italy. Less processing means a healthier, more delicious olive oil with a richer flavor that truly shines in this dish.
• Sliced Onions: You’ll need about three medium onions, peeled and thinly sliced. The direction of your cuts doesn’t matter as much as ensuring they are uniformly thin, which is crucial for even caramelization. Using a mandolin is highly recommended for achieving consistent slices quickly and with minimal tears. Yellow or sweet onions work best for their natural sweetness.
• Kosher Salt: A pinch of kosher salt helps to draw out moisture from the onions, aiding in their caramelization and enhancing their inherent sweetness.
• Fresh Garlic Cloves: Two cloves, peeled and left whole or roughly chopped, will be finely ground with the anchovies later. Their aromatic punch will be beautifully integrated into the savory base.
• Anchovies: These small, saltwater fish are renowned for their intense, salty, and savory (umami) flavor. Many people are hesitant about anchovies, but here’s a secret: when minced in a food processor, their flavor becomes subtle and deeply savory, not overtly fishy. They simply melt into the base, enhancing the overall profile without any “fishy bite.” They also pack a nutritional punch, being rich in omega-3 fatty acids and protein.
• Capers: Drained and measured, capers are the unopened flower buds of a Mediterranean shrub. They contribute a distinctive briny, salty, and tangy flavor that beautifully complements the other ingredients in the Pissaladière base.
• Pitted Kalamata Olives: These dark purple, almond-shaped olives are prized for their rich, fruity flavor and meaty texture. Their robust nature means they hold up exceptionally well during the baking process, adding bursts of flavor throughout the tart.
• Diced Tomatoes: Cored and chopped, I particularly love using plum tomatoes, also known as Roma tomatoes, for this recipe. They are wonderfully meaty and less juicy than other varieties, which prevents the Pissaladière from becoming soggy. Their concentrated flavor is simply delicious.

Since the sliced onions require about fifteen minutes on the stovetop to achieve that desirable sweet caramelization, let’s get them sautéing first. This slow cooking process extracts their natural sugars, transforming them into a tender, golden, and incredibly flavorful layer.

Crafting the Flavorful Anchovy Puree

I understand that anchovies can be a polarizing ingredient, and many might initially declare themselves “not fans.” However, our household’s stance on anchovies has certainly shifted! Beyond their impressive nutritional benefits – they’re packed with beneficial nutrients like omega-3 fatty acids – including even a small amount in certain dishes adds an undeniable depth of savory flavor, often referred to as umami. This is particularly true when they are prepared correctly.

In this Pissaladière recipe, the anchovies are finely minced in a food processor. This method ensures that you won’t encounter any large, distinct chunks of anchovy, which is often the source of people’s aversion. Instead, they seamlessly blend into a smooth puree, infusing the tart with a subtle yet profoundly delicious savory undertone that elevates the entire dish. It’s an essential element that makes the Pissaladière truly authentic and irresistible.

This recipe calls for the use of a food processor to create the anchovy puree. While a high-speed blender like a Vitamix could also work, given the relatively small amount of puree needed, I personally prefer to use my mini processor. It’s perfectly sized for the task, ensuring efficient blending without getting lost in a larger appliance. Ultimately, use whatever appliance you are most comfortable with for achieving a smooth, well-blended puree.

Speaking of this exceptional recipe, I discovered the precise formula for this Pissaladière with Anchovies, Tomatoes & Olives in my new favorite cookbook, Bread Toast Crumbs by Alexandra Stafford. This book is an absolute treasure trove, not only overflowing with recipes for an endless variety of no-knead breads but also packed with enticing ideas for meals and treats that perfectly complement those amazing breads. It’s a fantastic resource for anyone looking to simplify their baking and elevate their everyday meals.

Building Layers of Flavor: The Anchovy Puree Process

Back to preparing the star ingredient of our Pissaladière – the powerful anchovy puree. You’ll combine garlic cloves and anchovies in your chosen food processor. The goal is a finely minced mixture that will melt into the tart, providing deep umami without being overpowering. Once minced, you’ll add a couple of tablespoons of olive oil and blend until it transforms into a smooth, savory paste. Finally, capers are added and pulsed to a coarse chop, followed by the Kalamata olives, also coarsely chopped, ensuring their briny and meaty textures are integrated but still noticeable. The result is a concentrated flavor bomb.

The sheer amount of flavor concentrated into this small amount of puree is truly remarkable. It’s the secret ingredient that binds all the other toppings together, creating a harmonious and complex taste that defines authentic Pissaladière.

With the caramelised onions gently simmering and the anchovy puree perfected, all that remains for our toppings are the fresh tomatoes and olives. A quick, rough chop for both is all they need. This simple preparation ensures their textures and vibrant flavors will stand out beautifully against the rich, savory base.

Assembling Your Masterpiece: Pissaladière

Now, it’s time to bring all these wonderful components together and assemble your Pissaladière. Remember that beautifully risen dough? Just in case you needed a reminder of its perfectly proofed state, here it is again, ready to transform into a delicious tart base.

Here’s how to expertly assemble your Pissaladière:

• Before anything else, ensure you have a 13″ by 18″ rimmed sheet pan ready, lined with parchment paper for easy removal and cleanup.
• Pour three generous tablespoons of olive oil into the center of the prepared pan. This might seem like a lot, but this oil is crucial. It will evenly disburse as you shape the dough, providing incredible flavor, promoting a crispy bottom crust, and preventing sticking.
• Gently deflate the risen dough by using two forks to release it from the sides of the bowl, pulling it towards the center. As you do this, rotate the bowl in quarter turns until the dough forms a rough ball.
• Carefully lift the dough ball with your forks and transfer it onto the waiting puddle of olive oil on the sheet pan. Roll it around until it is thoroughly coated in the oil. This step is vital for that signature Pissaladière texture. Allow it to rest uncovered for 20 minutes, giving the gluten a chance to relax.

• After the 20-minute rest, lightly grease your hands with a little olive oil. Gently maneuver the dough, pressing and stretching it until it reaches (or nearly reaches) the sides of the sheet pan. If the dough starts to pull back and resist your efforts, simply let it rest for another 5 minutes. This allows the gluten to relax further, making it much easier to work with.
• As you stretch, use all your fingertips to dimple the dough. This creates small indentations that help the toppings settle and bake into the crust, forming those characteristic chewy and crispy pockets.
• Once the dough is stretched and dimpled, evenly spread the rich anchovy puree over the entire surface.
• Follow this with the sweet caramelized onions, distributing them evenly.
• Finally, scatter the chopped Kalamata olives and diced tomatoes over the onions.
• Give the dough one last round of dimpling with your fingertips. This gentle pressing ensures the toppings are nestled securely into the dough, allowing their flavors to meld beautifully during baking.

Your magnificent creation is now ready for the oven. As it bakes, prepare to be enveloped by an incredibly enticing aroma that will fill your kitchen – a promise of the deliciousness to come.

Once your Pissaladière emerges from the oven, golden and fragrant, allow it to cool on the sheet pan for a few minutes. When it’s cool enough to handle, carefully transfer it to a large cutting board. After about ten minutes, slice it into squares or strips – perfect for serving as an appetizer, a light lunch, or a delightful snack.

Serve and Impress!

Prepare to impress your guests with this stunning Pissaladière with Anchovies, Tomatoes & Olives. It’s a versatile dish that tastes absolutely delicious whether enjoyed while still warm, fresh out of the oven, or equally delightful at room temperature. Its robust flavors and satisfying texture make it a perfect addition to any gathering, or simply a sophisticated treat for yourself.