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Pissaladière
French Provençal pissaladière is a flatbread-like savory tart featuring a thin crust topped generously with onions that are slow-cooked until jammy and sweet, plus briny black olives and umami-rich anchovies. Diminutive Niçoise olives are the traditional choice for pissaladière, but easier-to-source Kalamatas are equally good. Customarily, whole anchovy fillets are arranged decoratively on the onions before baking, but for better flavor integration, we prefer to stir a small portion directly into the onions, then scatter additional chopped anchovies evenly on top. Cut into smallish pieces, pissladière is a great hors d’oeuvre or appetizer, or slice it larger and serve with a vinaigrette-dressed salad as a light meal.
8 to 12
Servings
Tip
Don’t cook the onions until deeply caramelized. Golden brown is the goal. Resist the urge to crank up the heat to hasten the cooking, as the onions need time to fully soften in the time they take to acquire the proper color.
2¾ hours
1 hour active, plus cooling
For the dough
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423
grams (3¼ cups) all-purpose flour
Directions
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01To make the dough, in a stand mixer with the dough hook, mix the flour, sugar, table salt and yeast on medium until well combined, about 15 seconds. With the mixer on low, drizzle in the oil followed by the water. Scrape the bowl. Mix on medium, occasionally scraping the bowl and dough hook, until the mixture forms a shaggy, sticky dough, 4 to 6 minutes. Scrape the sides of the bowl and gather the dough in the center, cover with plastic wrap and let rise at room temperature until doubled, 1½ to 2 hours.
