Pissaladière with Gorgonzola and Aubergine

Preparation info
  • Serves


    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About

Pissaladière is flattened bread dough, similar to a pizza, that is pricked in the middle and smothered with caramelised onions, garlic, the juice from anchovies, black olives and fresh thyme, then baked in the oven. Because the dough is spongy, it absorbs the oil of the topping, and it is one of my top five favourite dishes of all time. Most tarts with a caramelised onion base are inspired by pissaladière. Every baker in the south of France has his own variation, his own secret blend of top