Niçoise onion tart

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

The name for this succulent onion tart comes from ‘pissala’, a purée of tiny fish preserved in brine which is sometimes still used in place of the more usual anchovies. Pissaladière is a cross between a quiche and a pizza and is made with either a bread dough or an ordinary pie pastry.


For the dough

  • 200 g (7 oz) plain or strong white flour
  • 1 teaspoon


To make the dough, place the flour and salt in a bowl and mix in the yeast. Add the water and egg and stir together until the mixture forms a mass. Turn the dough out onto a floured board and knead until soft and smooth, adding a bit more flour if the dough is too sticky. Place in a greased bowl, cover with a damp cloth and leave to rise in a warm place for 1 hour or until doubled in size, whil