I could live on this… and some rosé. Famous French salty topping of sautéed onions, anchovies, and olives gets a little update with an addition of ripe cherry tomatoes. Their roasted sweetness balances perfectly such intensive saltiness of the gutsy fish and olives.

Makes three 9-inch round tarts; each about 6 to 8 servings

For the dough (start a day before baking):

  • ½ cup milk, lukewarm
  • 2 ¼ tsp (1 package) active dry yeast
  • 3 cups all-purpose flour
  • 3 tbsp granulated sugar, divided
  • 2 tsp kosher salt
  • 8 tbsp (1 stick; 113g) unsalted butter, melted and cooled
  • 3 large eggs, at room temperature, whisked

For the topping (the topping recipe is adapted from Elisabeth Prueitt):

  • About ¼ cup olive oil
  • 18 oz (1 lb 2 oz) yellow onions, thinly sliced
  • Salt
  • Freshly ground black pepper
  • 1 ½ tsp white wine vinegar
  • 6 tbsp water
  • 4 ½ oz Niçoise olives, chopped
  • 2  cans anchovies (2 oz each), each fish fillet sliced lengthwise
  • 1 pint cherry tomatoes, halved
  • Fresh thyme, chopped
  • 1 large egg yolk
  • 1 tbsp whipping cream

Make the dough:

In a liquid measuring cup, combine the warm milk, 1 tsp sugar, and the yeast. Stir to dissolve. Cover with plastic wrap and let stand in a warm place until the mixture bubbles and doubles in size, about 10-15 minutes.

Meanwhile, in the bowl of a standmixer, whisk the flour, remaining sugar, and salt. Make a well in the center and, with a wooden spoon, stir in the yeast mixture, followed by the melted butter and whisked eggs. Stir until combined. Attach the bowl to the base of the stand mixer, and knead with the dough hook for about 8 minutes on medium speed. The dough should clear the sides of the bowl but stick to the bottom. Transfer the dough into a large oil-sprayed bowl, cover the bowl with oil-sprayed plastic wrap, and place into a warm place until the dough has doubled in volume, for about an hour. Deflate the dough, then place the dough in the same bowl, covered with plastic, in the refrigerator overnight.

Make the topping, bake the tarts:

Center an oven rack and preheat the oven to 375F. Butter three 9-inch round tart pans with removable bottom. Set aside.

Heat the oil in a large heavy sauté pan over medium-high heat. When the oil is hot, add the onions, season them with salt and pepper, and sauté, stirring often, until the onions have reduced and are golden brown. Add the vinegar and water, stir well, and scrape up any brown bits from the pan bottom. Remove from the heat and let cool to room temperature.

Divide the chilled dough into three equal portions, each about 10 oz (280g). On a lightly floured surface, roll out each dough portion into a circle just large enough to fit onto the bottom of the tart pan. Transfer the dough to the prepared pan, making sure it fits all the way to the sides (but not up the sides) of the pan. Top each dough round with 1/3 of the sautéed onions, leaving a ½-inch border uncovered around the sides. Then arrange the lengthwise-sliced anchovy fillets over the onions, forming a lattice pattern. Sprinkle 1/3 of the chopped olives over each tart, then place the tomato halves, cut side up, into each diamond, formed by the anchovy fillets. Cover each tart loosely with oil-sprayed plastic wrap and place into a warm place to proof, for about 45 to 1 hour.

In a small bowl, whisk together the egg yolk and cream together. Lightly brush the uncovered edges of the tarts with the yolk mixture (the most delicate way to apply the mixture is by using your finger; the dough is very soft). Bake the tarts for about 30-35 minutes, until the crust is golden brown and onions have further caramelized. Let cool on a rack for 10 minutes, then unmold. Cool on the rack.
Serve slightly warm or at room temperature the same day the tarts are baked, sprinkled with fresh thyme.

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30 Responses to “Pissaladière”

  1. Once again, your shots are amazing and your creation magnificent! A gorgeous pissaladière!



  2. I´ve never looked at pissaladiere but It looks delicious, a perfect mediterranean dinner!!!


  3. i love this stuff, but the recipe i have uses a much tinner crust. anyway it’s gorgeous and delicious and would not mind enjoying this with you and that glass of rosé

  4. If I could get past the butter for a second, I’d love to eat this every day too :D

  5. that looks delicious!!! is it lunchtime yet?? i’m hungry all of a sudden haha! :)

  6. pissaladière and rosé wine… it reminds me of beautiful holidays in the French Midi :D

  7. wow..this looks truly amazing!

  8. Wow! This looks like my kind of heaven. So many wonderful flavors in one bite.

  9. OH my this looks good. I could so live off this too.

  10. Thats so tempting….looks very delicious.

  11. Wow, this looks delicious. You’ve got all of these wonderful flavors going on, and I just love your addition of the tomato. What a perfect balance of sweet and salty. I could eat waaaay too many slices.

  12. wow, vera. the bread/crust/bottom portion of this looks like it has the perfect texture, and i truly love your topping choices! excellent use for a tart pan, which is something i definitely need to purchase.

  13. Funny – I just posted a pizza recipe and talked about anchovies. Must be something in the air… This looks wonderful!


  14. I think I could love on this lovely Pissaladière too.

  15. Thank you all so much for your kind words!

  16. amazingly beautiful quiche!!!!

  17. I’m with you there, Vera. A good rosé with this and I’d be in heaven.

  18. Savoury heaven…just gorgeous with flavours to match Vera! A winner!!

  19. Lululu, Eileen, Deeba, thank you very much!

  20. This Pissaladière looks gorgeous!

  21. This combination is one of my favourite pizza toppings too!

  22. Laurie, Linda, thank you very much!

  23. Haven’t had one of these in a long time. Never occurred to me to make it myself, though. As always, thanks for the inspiration.

  24. Jude, don’t mention it :)

  25. Dear Vera!
    I find your recipes and photos very interesting and beautiful! Your blog is unique!
    I hand you this [url=http://www.vicktory.wordpress.com/]Inspiration-award![/url]!, which I have received shortly myself.

  26. just a few questions, is the dough.. like a pizza-type dough? would it be possible to make this with pre-made pizza dough, if in a time crunch?

    secondly, what is the relevance of using the deep dish tart pan?
    would it work with just a deep dish cooking stone? or should i adjust time and temp accordingly for that?

    this looks delicious, i’m contemplating making it this weekend, and serving it with a rosé, as you mentioned & a simple salad.. :)

  27. Eva, this particular dough is not a pizza-type, it’s more of a brioche – richer, more buttery. Technically, yes, you can use pizza dough instead. Or, try a good quality store-bought puff pastry; you won’t need a pan at all, just a baking sheet.
    The tart pan will let you unmold the pissaladiere easily and will make the edges pretty. But, it’s not an absolutely necessary equipment; use the stone dish if you want, but butter it well. If the size is the same there shouldn’t be a significant difference in the baking time.

  28. How long does this take to make? By the way, it looks delicious!

  29. Amanda, thanks! It is a two-day affair since the dough has to be made in advance the day before baking. All times for each step are stated in the recipe.

  30. wow, how gorgeous!

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