Pissaladiere

Name: Pissaladiere
Prep time: 15 min
Cook time: 1 h
Total time: 2 h 45 min
Yield: Serves 6–8
Cuisine: French
Ingredients: 7 teaspoon fresh or dried thyme; 4 tablespoons olive oil; 1 kg (2 lb) mild onions, sliced; 75 ml (3 fl oz) tepid water; 1 small egg (size 5–6); 1 teaspoon salt; ¾ teaspoon easy-blend dried yeast; 200 g (7 oz) plain or strong white flour; 50 g (2 oz) can of anchovy fillets, drained; 4 tomatoes, skinned and sliced; 6 sun-dried tomatoes in seasoned oil, drained and cut into slivers (optional); salt and pepper; 12 small black olives, stoned

Niçoise onion tart

Preparation info

Serves
6–8

Difficulty
Medium
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.

Ingredients

For the dough

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

Europe
France
Starter
Pescatarian
Mediterranean
Gluten-free

Method

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