Pissaladière

Ingredients

• 225 gself-raising flour
• 55 gbutter
• 25 g (¼ cup)finely grated mature hard cheese, such as Parmesan
• 120 mlfull-cream milk
• 50 mlBaleia extra virgin olive oil
• 750 glarge onions, peeled and thinly sliced
• 1 fat clovegarlic, crushed
• 1 tspdried mixed herbs
• to tastefreshly ground black pepper
• 100 ganchovy fillets in oil
• to tastepitted black olives, halved

Instructions

1. 1

   Heat the oven

   Preheat the oven to 210°C.

2. 2

   Line the tray

   Cover a baking tray with baking paper.

3. 3

   Soften the garlic

   Warm the oil in a pan over a medium heat and cook the garlic until soft.

4. 4

   Cook the onions

   Add the onions and dried herbs. Cook uncovered over a medium-high heat for about 20–30 minutes, stirring occasionally, until the onions are golden brown.

5. 5

   Season the onions

   Season with black pepper and set the onions aside.

6. 6

   Sift the flour

   Sift the flour into a large bowl.

7. 7

   Rub in butter

   Rub the butter into the flour until the mixture looks like fine breadcrumbs, then stir in the cheese.

8. 8

   Make the dough

   Add the milk gradually, using a fork to bring the mixture together into a soft dough that does not stick to the bowl.

9. 9

   Roll the base

   On a floured surface, roll the dough into a rectangle. Carefully lift it onto the rolling pin, then unroll it over the lined baking tray.

10. 10

    Shape the pastry

    Use your hands to shape the dough to cover the tray, then trim away any pastry hanging over the edge.

11. 11

    Add the onions

    Spoon the cooked onions over the dough.

12. 12

    Arrange anchovies

    Drain the anchovies and lay them over the onion filling in a diamond pattern.

13. 13

    Add the olives

    Place half an olive in the centre of each diamond.

14. 14

    Bake the tart

    Bake for 20–25 minutes, until the tart is golden brown and the pastry is cooked through.

15. 15

    Cut and serve

    Cut the tart into squares and serve immediately.

What is pissaladière?

Pissaladière is a savoury tart associated with Nice and the Provence region of southern France. Its classic topping pairs sweet, slowly cooked onions with anchovies and olives.

This take keeps those salty-sweet toppings and sets them on a simple, self-raising flour pastry enriched with butter and hard cheese. The combination makes a substantial tart that can be served warm in squares.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 17g protein, 63g carbs, 33g fat.

The flour and onions provide most of the carbohydrates, while the butter and olive oil contribute much of the fat. The anchovies, cheese, flour and milk supply protein, with the anchovies also making this a salty topping. Serve a square with a generous green salad or other non-starchy vegetables to balance the plate.

The onion topping

Onions: give them the full 20–30 minutes in the pan, stirring now and then so they soften and turn golden rather than catching. The recipe cooks them uncovered, which lets moisture escape as they colour.

Garlic and herbs: soften the crushed garlic in the oil before adding the onions, then let the mixed herbs cook with them. Keep the heat controlled so the garlic does not brown too quickly.

A quick pastry base

Butter: rub it into the flour until there are no large pieces and the mixture resembles fine breadcrumbs. Stir in the grated cheese before adding the milk.

Milk: add it gradually and bring the dough together with a fork. Stop when it is soft and no longer sticks to the bowl; adding all the milk at once can make it harder to judge the texture.

Shaping without tearing

Rolling: work on a floured surface and roll the dough into a rectangle. Rolling it gently onto the pin makes it easier to move across the tray without stretching or tearing it.

Tray fit: unroll the pastry over the baking paper, then use your hands to press it into the tray's shape. Trim the overhanging edges before adding the topping.

The diamond pattern

Anchovies: drain them first, then arrange them in diagonal lines over the onions to form diamonds. Halved olives go in the centre of each shape, giving the finished tart its familiar pattern.

Black pepper: season the onions before assembling. The anchovies and olives are already savoury, so taste the topping before adding any extra salt.

When it is ready

Bake: at 210°C for 20–25 minutes, as directed. Look for golden-brown pastry and check that the base is cooked through before taking the tart out.

Serve: cut it into squares and bring it to the table immediately. A green salad makes a fresh contrast to the rich pastry and salty topping.

Recipe notes & tips

• Slice the onions evenly so they cook at a similar rate.
• Stir the onions occasionally during their 20–30 minutes in the pan to help them colour without sticking.
• Flour the work surface lightly before rolling to make the pastry easier to lift.
• Add the milk in stages so the dough does not become sticky.
• Drain the anchovies well before arranging them over the onions.
• Let the tart brown fully and check the underside of the pastry for doneness before serving.

Variations

• Add thyme: use fresh thyme in place of some of the dried mixed herbs.
• Change the olives: use green olives for a sharper, less sweet accent.
• Make it less salty: use fewer anchovies and add extra halved olives.
• Add a salad: serve each square with dressed leaves for a fresh contrast.
• Use a baking dish: shape the dough to fit a smaller tray, keeping an eye on the pastry as it bakes.

Common mistakes to avoid

• Browning the garlic: it can turn bitter; cook it over medium heat only until soft before adding the onions.
• Rushing the onions: they may stay pale and firm; cook them for the full 20–30 minutes until golden.
• Adding milk too quickly: the dough can become sticky; pour it in gradually and stop once the dough comes together.
• Moving the pastry roughly: it can tear; roll it onto the pin and unroll it carefully over the tray.
• Skipping the anchovy draining: excess oil can make the topping greasy; drain the fillets before arranging them.
• Taking it out too early: the base may be undercooked; bake until the tart is golden and the dough is cooked through.

How to store

Store leftovers covered in the fridge for up to 3 days. Reheat in an oven at 180°C until hot, so the pastry firms up again; avoid reheating for too long or the edges may dry out.

Frequently asked questions