Bread & Savory BakesDifficulty: medium
Pissaladière (Niçois Onion & Anchovy Tart)
Nice's flat tart: a bread-like base under a deep layer of melting onions, anchovy lattice and black olives.
30
Prep Time
60
Cook Time
8
Servings
Ingredients
Instructions
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1Knead the base and rest 1 hour.
2Cook the onions slowly in the olive oil with thyme, covered, 40-45 minutes until deeply soft and golden — they must melt, not brown sharply.
3Press the dough into an oiled tray, spread the onions, and lay the anchovies in a lattice with an olive in each gap.
4Bake at 200°C for 25-30 minutes. Serve warm or room temperature.
Chef's Tip
- Cook the onions covered over low heat for 45 minutes: they melt into a sweet jam instead of frying into separate golden bits.
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- 1.5 kg of raw onions reduces to about a quarter of its volume — this is normal, not a typo.
- The anchovy lattice seasons each portion of the tart as it bakes.
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