Anne Willan

Pissaladière

Onion and Tomato Yeast Tart

Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

The name ‘pissaladière’ comes from ‘pissala’, a purée of tiny fish preserved in brine, which is sometimes used instead of anchovies. This tart is the French cousin of Italian pizza.

Ingredients

Yeast Dough

200 g flour, more if needed

Method

Make the yeast dough: sift the flour into a warm bowl and make a well in the centre. Pour the water into the well, crumble the yeast over it and let stand for 5 minutes or until dissolved. Add the egg and salt to the well and mix the centre ingredients with the fingers. Gradually draw in the flour to form a soft dough. Turn it out on to a floured board or marble and knead the dough for 5 minute