French Anchovy & Onion Tart
A classic Provençal pissaladière with caramelized onions, salty anchovies, and briny olives on a crispy sheet-pan crust. Rich, savory, and ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 385
- Protein
- 8g
Ingredients
- 1.5 cups all-purpose flour
- ¾ teaspoon salt and pepper
- 5 tablespoons olive oil, divided
- 4 medium yellow onions
- 12 fillets anchovy fillets in oil
- ½ cup pitted black olives
Instructions
- 1
Pour 1.5 cups flour and 0.75 teaspoon salt into a large bowl and stir with a fork until combined.
- 2
Add 3 tablespoons olive oil to the flour and stir with a fork until the mixture looks like wet sand with pea-sized lumps throughout, about 60 seconds.
- 3
Add 4 to 5 tablespoons of cold water, one tablespoon at a time, stirring gently with a fork after each addition until the dough just holds together in a shaggy ball.
- 4
Turn the dough out onto a 13 × 9-inch sheet pan and press it with your fingers into an even, thin layer covering the entire pan, about 1/4-inch thick.
- 5
Place the four medium onions root-side down on a cutting board and slice them lengthwise from root to tip into 1/4-inch-thick strips, keeping layers separate.
- 6
Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers and slides quickly when tilted, about 90 seconds.
- 7
Add the sliced onions and 0.25 teaspoon salt to the hot oil and stir with a wooden spoon to coat evenly.
- 8
Cook the onions, stirring once every 45 seconds, until they turn deep golden brown and very soft, about 8 to 10 minutes—they should look jam-like, not wet.
- 9
Set the oven to 425°F and wait until the indicator light or beep signals it has fully heated, about 10 minutes.
- 10
Spread the golden caramelized onions in an even layer over the dough on the sheet pan, leaving a 1-inch border around the edges.
- 11
Arrange the twelve anchovy fillets in a crosshatch pattern across the onions, spacing them about 1 inch apart so they look like a grid.
- 12
Scatter the pitted black olives evenly over the surface in the gaps between the anchovies.
- 13
Slide the sheet pan into the preheated oven and bake until the crust edges are golden brown and the surface looks dry, about 10 to 12 minutes.
- 14
Remove the pan from the oven using oven mitts and let it cool for 3 minutes, then cut into 8 squares and serve warm or at room temperature.
Tools you’ll need
- 13 × 9-inch sheet pan
- large mixing bowl
- fork
- cutting board
- chef's knife
- large skillet (10-inch)
- wooden spoon
- oven mitts
- oven
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