This onion French tart, pissaladière is part of the heritage of Nice (nissarde) cuisine such as the salade niçoise, the fougasse, the daube, or the ratatouille. It takes its name from one of its emblematic ingredients, pissalat, "peis salat" which means "salty fish".
This recipe was originally posted on April 2015, but I just took this new pics and just "updated" the whole recipe.
Pissaladière is a French tart made of either puff pastry or pizza-like dough. It has a bed of caramelized onions and is topped with anchovy fillets and niçoise olives. It's the perfect combination of sweet and salty.
In my version of this classic, I added thinly sliced tomatoes as a request from my husband. I find that this addition adds another layer of flavor to this already flavorful dish. I change the dough also. I use a puff pastry dough instead, this adds some texture.
Pissaladière, or "pissaladiera" in Nice, is a specialty whose origin is Italian, more specifically Genoese, and dates from the 15th century. It is similar to a pizza in the presence of bread dough and a garnish of regional products
My husband can eat this on a weekly basis, he completely adores this dish, and I can understand why? 🤔
Pissaladière
Ingredients
- 1 unit puff pastry dough rolled ⅛ inch
- 3 tablespoon olive oil extra virgin
- 2 pounds onions thinly sliced
- 1 teaspoon thyme Fresh
- 6-8 unit anchovy fillets rinsed and drained, then halved lengthwise
- 2 unit tomatoes thinly sliced
- 12-15 unit Kalamata olives pitted and halved
- Salt and black pepper to taste
Instructions
- In a frying or a saute pan, heat the olive oil over medium fire and add the onions, thyme, salt, and pepper. Cover, and cook, stirring occasionally, until very soft, about 30 minutes.
- Heat the oven to 400 degrees F.
- Place the dough on a pie tin or a baking tin of your preference (9"). Top with the onions. Lay on the tomato slices in rows. Top with the anchovies fillets and olives. Bake until the crust is golden brown, about 30 minutes.
Nutrition
Nowadays, pissalat is replaced by anchovies or anchovy cream because it is very difficult to obtain it following the fishing regulations to preserve the marine environment. The Onion French tart, pissaladière is also garnished with a compote of onions and small nice black olives called "caillettes".
We here at home, work with the ingredients that we find and modify the traditional recipe, as we add tomatoes and substitute black olives for Kalamata olives.
This onion French tart, pissaladière can be served as an appetizer or as a main dish, serve with a fresh green salad! with a mild vinaigrette. Imagine the crunchy puff pastry texture, filled with a creamy and sweet layer of caramelized onions, then a layer of tomatoes, and the saltiness of the olives and anchovies fillets! this is great!
Happy baking!
cheyanne says
Delious looking pissaladière ! Love the addition of tomatoes (your hubs and I would get along well, because I would have made the same request). And the anchovies on top? YES! Nom nom nom♡♡
Petit Gourmet says
Cheyanne!!! I am sure you will!, but then who wouldn't get along with you??
Thanks for stopping by!
Gaila
Sofía says
Yo suelo hacer la versión clásica la de las anchoas, pero esta versión de Pissaladiere con tomates secos y hojaldre, desde luego que es mucho más fácil y diferente, me ha encantado.
Petit Gourmet says
Sofia!! me alego que te gustara! a mi esposo le encanta! muchas gracias ?
Ada Zuluaga says
Me encantan los nombres que le dan a algunos alimentos.
El pescado salado es tradicional en la cocina de la familia de mi esposo
Petit Gourmet says
Hola Ada!! ahhh fíjate que bien! pues tengo que admitir que es deliciosa ? esta tarta. Lo que uno no hace por los esposos, eh?
Kate says
This looks so fantastic! That flaky crust–oh my goodness!!
Petit Gourmet says
Thanks Kate! the flaky crust is the best!
Monica says
Hola, nunca había probado esta receta, pero se ve muy deliciosa, para estas fechas creo que puede ser ideal, tomo nota así que muchísimas gracias compartir a mi me gusta mucho los tomates secos y también las anchoas
Petit Gourmet says
Hola Monica, muchas gracias!
Jasmi a says
Delicioso se ve espectacular esta receta y súper bien explicado
Muchas gracias
Petit Gourmet says
Gracias Jasmi!
Chef Mimi says
The first time I had this, I was sitting outside in Eze, which is a little town above Nice, if you’re not familiar with it. What a great memory. It’s really almost better than pizza!
Petit Gourmet says
Mimi!! I loved Èze, it's such a beautiful little village!! a great day to walk and meet villagers. That whole area is great.