Classic French Pissaladière
French Pissaladière is a savory pie from Provence and the French city of Nice in southern France. The base is a dough similar to pizza dough, but the topping is different. Instead of tomato sauce and cheese, stewed onions, anchovies, and olives are used. This delicious combination of sweet and savory is one that you simply cannot avoid.
Ingredients
For the dough
- 1 teaspoon sugar
- 2⅔ teaspoons yeast instant
- ⅓ cup water tepid
- 1⅓ cup all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 egg L
For the onion topping
- 2 tablespoons olive oil
- 6 onions thinly sliced
- 1 sprig fresh thyme
- 1 bay leaf
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground black pepper freshly ground
- 6 anchovies
- 12 green olives pitted
Ingredients you need per step are listed below the step in Italic
Instructions
Prepare the dough
- Mix the yeast and sugar in the water. Set aside for 5 minutes. After that, you should see little bubbles (if you don't, your yeast isn't working very well, and you should use a new package).1 teaspoon sugar, 2⅔ teaspoons yeast, ⅓ cup water
- Mix the flour, salt, and olive oil well in a bowl. Then, add the yeast mixture and egg. Mix everything thoroughly until the flour is incorporated. Then, put the dough on your surface and start kneading. Knead until the dough feels soft and elastic (about 10 minutes).1⅓ cup all-purpose flour, 2 tablespoons olive oil, 1 teaspoon salt, 1 egg
- Brush a bowl with olive oil and add the dough. Cover with a towel and set aside for 1 hour.
Prepare the topping
- Meanwhile, heat the olive oil in a large skillet on low heat. Add the onions, thyme, and bay leaves and stir to coat everything. Then cook the onions, stirring often, for 40 minutes until translucent and golden.2 tablespoons olive oil, 6 onions, 1 sprig fresh thyme, 1 bay leaf
- Get the pan off the heat, remove the thyme and bay leaf, and then season with salt and pepper. Set aside until needed.⅛ teaspoon sea salt, ⅛ teaspoon ground black pepper
Baking the Pissaladière
- Preheat the oven to
430 °F or 
400 °F. Line a baking sheet with baking paper. - Take the dough out of the bowl and deflate it. Place it on a floured surface and roll it out until it is 10 × 12 inches (25 × 30 cm). Place the dough on the baking plate.
- Top with the onion mixture and bake the pissaladière for about 20 minutes, or until the dough is golden.
- Take the baking plate from the oven and top with the anchovies and olives. Put it in the oven again and bake for another 5 minutes.6 anchovies, 12 green olives
NOTES
1. Onions: Slowly sauté the onions to get that sweet flavor. So take your time!
2. Anchovies: You can replace them with another salty ingredient, such as capers (note: this affects the taste).
3. Storage
- Refrigerator: Store the pissaladière in an airtight refrigerator for two days.
- Freezer: Cut into portions and wrap all portions in plastic wrap. Then, wrap everything in a second layer. This will stay good for up to 2 months. Let thaw in the refrigerator.
- Reheating: Reheat the French onion tart in the oven covered at 350 °F (180 °C) for 6–7 minutes, or until warm.
Nutrition
Calories: 795kcal | Carbohydrates: 100g | Protein: 20g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 1765mg | Fiber: 10g | Sugar: 16g | Vitamin A: 253IU | Vitamin C: 25mg | Iron: 6mg
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