A pissaladière is a pizza-style tart that originated in the southern region of France around Nice and the French Riviera.
The defining ingredients are caramelized onions, anchovies, and cured black olives, but some recipes (including ours) call for fresh tomatoes as well.
Baked on a thin homemade crust that crisps nicely around the edges, our pissaladière can be served either as an appetizer or a main dish.
- 2 medium tomatoes, peeled and seeded
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 4 cups yellow onions, thinly sliced (about 2 lbs)
- 3 cloves garlic, sliced lengthwise into thin slivers
- 1-1/2 tablespoons fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper
- 1/2 recipe Homemade Pizza Dough
- 18 to 24 good-quality anchovy fillets, rinsed and patted dry
- 12 to 16 cured black olives, pitted (we used niçoise)
- Chop the tomatoes into 1/4-inch dice and place them in a strainer. Toss with about 1/2 teaspoon salt and set over a bowl to allow the excess liquid to drain.
- Heat the olive oil in a large pan over medium-low heat. Add the butter, onions, garlic, and fresh thyme. Season with a pinch of salt and pepper.
- Cook, stirring occasionally until the onions are soft, sweet, and golden in color, 25 to 35 minutes. Set aside.
- Preheat the oven to 425°F.
- Place the dough on a lightly oiled baking sheet sprinkled with a little cornmeal. Pre-bake the crust for 5 minutes.
- Remove from the oven and spread the onions evenly over the crust to within 3/4-inch of the edge. Scatter the tomatoes over the top.
- Arrange the anchovy fillets end to end, in a criss-cross diamond pattern over top of the onions. Place olives in the center of each diamond.
- Bake until the crust is golden brown and crisp and the tomatoes are tender, 8 to 12 minutes. Allow to cool slightly and cut into serving-sized pieces.
Remember that baking times may vary depending on your particular oven, so keep an eye on the pissaladière as it bakes to avoid overcooking.