Quick Pissaladière
A Provençal French tart with caramelized onions, anchovies, and olives on crispy toast. Ready in 25 minutes and bursting with briny, sweet, savory flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 2 medium yellow onions
- 8 fillets anchovy fillets in oil
- ½ cup pitted Niçoise or kalamata olives
- 1 small loaf (8 inches) baguette or ciabatta bread
- 3 tablespoons olive oil
- 0 to taste salt and pepper
Instructions
- 1
Preheat the oven to 425°F and position the rack in the upper third. Wait until the indicator light or beep signals the oven is fully heated, about 10 minutes.
- 2
Cut the baguette lengthwise into two halves so each half is flat on one side and rounded on the other. Place both halves cut-side up on a large baking sheet.
- 3
Slice each onion in half from root to tip, then peel away the papery skin. Place each half flat-side down and slice crosswise into thin half-moons about 1/8-inch thick.
- 4
Pat the anchovy fillets dry with a paper towel. Chop them into small pieces about the size of a grain of rice.
- 5
Pour 2 tablespoons of olive oil into a large skillet over medium-high heat. Wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Add the sliced onions to the hot oil and stir with a wooden spoon until every slice is coated. Spread them in an even layer.
- 7
Reduce heat to medium-low and cook the onions, stirring once every 2 minutes, until they turn the color of light caramel (honey-golden) and are very soft, about 12–15 minutes. They should smell sweet and fragrant.
- 8
Remove the skillet from heat. Taste the onions and add a pinch of salt and pepper if needed. Stir in the chopped anchovies until they dissolve into the onions.
- 9
Brush the cut side of each baguette half with 0.5 tablespoon of olive oil, using a pastry brush or the back of a spoon to spread it evenly across the entire surface.
- 10
Spread half of the caramelized onion mixture onto the cut side of the first baguette half, pressing gently so it adheres. Repeat with the remaining onion mixture on the second half.
- 11
Scatter the olives evenly over the top of both baguette halves, pressing them lightly into the onions.
- 12
Slide the baking sheet into the preheated oven and bake on the upper rack until the bread is crispy and the edges are golden brown, about 8–10 minutes. Watch for the bread to darken at the edges.
- 13
Remove from the oven and let cool for 2 minutes on the baking sheet so the toppings set slightly.
- 14
Slice each baguette half into 3–4 pieces and arrange on a serving plate. Serve warm or at room temperature.
Tools you’ll need
- baking sheet
- large skillet (12-inch)
- wooden spoon
- pastry brush
- sharp serrated knife
- cutting board
- paper towels
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