Classic French Pissaladière
A traditional Provençal tart topped with caramelized onions, anchovies, and olives on crispy pastry. Ready in under 25 minutes using store-bought dough.
- Total time
- 22 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 1 lb store-bought pizza dough or puff pastry sheet
- 1.5 lb yellow onions, thinly sliced
- 10 fillets anchovy fillets in oil
- ¾ cup Niçoise olives or other dark olives
- 3 tbsp olive oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
- 2
Lay dough on the prepared pan. Prick all over with a fork to prevent puffing.
- 3
Heat 3 tbsp olive oil in a large skillet over medium-low heat.
- 4
Add sliced onions with a pinch of salt. Stir occasionally until deep golden and very soft, 12–14 minutes.
- 5
Spread caramelized onions evenly over the dough, leaving a 1/2-inch border.
- 6
Arrange anchovies in a crosshatch pattern over the onions. Scatter olives evenly.
- 7
Bake until crust is golden brown and edges crisp, 6–8 minutes.
- 8
Remove from oven. Taste and season with salt and pepper if needed.
- 9
Cool 2 minutes. Cut into squares or rectangles. Serve warm or at room temperature.
Tools you’ll need
- large sheet pan
- parchment paper
- fork
- large skillet
- wooden spoon or spatula
- oven
- sharp knife
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