Pissaladière Niçoise (Caramelized Onion and Anchovy Tart)

Pissaladière Niçoise (Caramelized Onion and Anchovy Tart) ingredients

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 3/4 cup warm water (105-115°F)
• 2 tbsp olive oil
• 1/2 tsp salt
• 4 onions large yellow onions
• 3 tbsp olive oil
• 2 sprigs fresh thyme sprigs
• 1 bay leaf
• 12-15 anchovy fillets in oil
• 1/4 cup Niçoise olives
• to taste salt
• to taste black pepper

How to make Pissaladière Niçoise (Caramelized Onion and Anchovy Tart)

1. In a large bowl, dissolve 1 tsp active dry yeast in 3/4 cup warm water and let stand for 5 minutes until foamy. Stir in 2 tbsp olive oil and 1/2 tsp salt.
2. Gradually add 2 cups all-purpose flour to the yeast mixture, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
3. Lightly oil a clean bowl, place the dough in it, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
4. While the dough rises, prepare the caramelized onions. Slice 4 large yellow onions thinly. Heat 3 tbsp olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-low heat.
5. Add the sliced onions, 2 sprigs fresh thyme, and 1 bay leaf to the skillet. Cook slowly, stirring occasionally, for 45-60 minutes, until the onions are very soft, deeply golden brown, and caramelized.
6. Remove the thyme sprigs and bay leaf from the caramelized onions. Season the onions with a pinch of salt and black pepper to taste. Let them cool slightly.
7. Preheat your oven to 400°F (200°C). Lightly grease a 10x15 inch baking sheet or line with parchment paper.
8. Punch down the risen dough and roll it out on a lightly floured surface into a rectangle roughly 1/4-inch thick and large enough to fit your prepared baking sheet.
9. Carefully transfer the rolled dough to the baking sheet. Spread the cooled caramelized onions evenly over the dough, leaving a 1/2-inch border around the edges.
10. Arrange 12-15 anchovy fillets in a lattice pattern over the onions, or in parallel lines. Place 1/4 cup Niçoise olives in the spaces between the anchovies or scattered evenly.
11. Bake the pissaladière for 25-30 minutes, or until the crust is golden brown and cooked through and the edges of the onions are slightly crisp.
12. Remove from the oven and let it cool on the baking sheet for 5-10 minutes before slicing. This helps the tart firm up and makes it easier to cut.
13. Serve the Pissaladière warm or at room temperature as a flavorful appetizer or a light dinner with a simple green salad.

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