Pissaladière
Pissaladière is a delicious onion tart from the French region of Nice, topped with caramelized onions, olives, and anchovies. This savory dish is perfect for lunch or as a starter at dinner, showcasing the rich flavors of Mediterranean ingredients.
Plan and shop
Save this recipe for real-life cooking
Build a local shopping list or place this recipe into a weekly meal plan. No account is required.
Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they become soft and translucent, about 15 minutes.
- 3
Sprinkle the sugar over the onions and continue cooking for another 10-15 minutes, stirring occasionally until they are caramelized and golden brown. Season with salt and pepper to taste, and stir in the dried thyme.
- 4
Roll out the pizza dough on a floured surface to fit your baking dish. Transfer the rolled dough into the dish, pressing it into the corners.
- 5
Spread the caramelized onions evenly over the pizza dough.
- 6
Arrange the anchovy fillets on top of the onions, followed by the halved black olives, placing them decoratively if desired.
- 7
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and crispy.
- 8
Remove from the oven, let cool slightly, and slice before serving.
Cook notes
Tips
Ensure the onions are well caramelized for the best flavor.
You can add more olives if you prefer a saltier taste.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven to restore the crispiness of the crust.
Substitutions
- If you don't have pizza dough, you can use a pre-made pastry crust or a puff pastry.
- For a vegetarian option, omit the anchovies and add more olives or capers.
What to Serve With
- Mixed green salad
- Sliced tomatoes drizzled with olive oil
- A light red wine
Common Mistakes
- Don't rush the caramelization of the onions; it enhances the flavor.
- Use too much salt when seasoning the onions; the anchovies and olives are naturally salty.
Recipe FAQ
Can I use fresh anchovies instead of canned?
Yes, you can use fresh anchovies. Just be sure to clean and fillet them before using.
What type of olives do I need for this recipe?
Black Niçoise olives are traditional, but you can use any pitted black olives you have on hand.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Kitchen tools
Helpful Tools for This Recipe
A light, editable placeholder for future partner recommendations. No real affiliate links are enabled yet.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
Some links may be affiliate links. As an Amazon Associate or partner, we may earn from qualifying purchases when enabled. Read the Affiliate Disclosure.
Cook along weekly
Want more illustrated recipes like Pissaladière?
Join the World Recipe Letter for global home-cooking ideas and visual recipe guides.
Join the World Recipe Letter
Get 5 illustrated recipes every week.
No account needed. Unsubscribe when email delivery is connected.
Cook next
You might also like
More flavors from the same country or nearby pantry style.
Ratatouille
A colorful vegetable stew with eggplant, zucchini, peppers, tomatoes, garlic, and herbs.
Croque Madame
A toasted ham and cheese sandwich with bechamel, gruyere, and a sunny fried egg.
Lemon Herb Roast Chicken
A simple roast chicken with lemon, garlic, butter, thyme, and crisp golden skin.