Pissaladire Recipe

Name: Pissaladire
Prep time: 95 min
Cook time: 120 min
Total time: 215 min
Yield: Serves 1 or more
Ingredients: Dried Yeast; 1 cup warm water (105-115°F); 1 teaspoon sugar; Bread Flour; Olive Oil; 1 tablespoon butter; 1 teaspoon dried thyme; 3 large yellow onions, thinly sliced; Salt to taste; Pepper to taste; 1/2 cup oil-packed anchovy fillets; Black Olives

Experience the taste of the South of France with this incredible Pissaladière recipe! This savory onion tart, a cousin to pizza, boasts caramelized onions so sweet and tender they'll melt in your mouth. The simple yet elegant recipe uses a homemade dough that's surprisingly easy to make, resulting in a perfectly crisp crust. Impress your friends and family with this delicious and authentic French treat. Get ready for a culinary journey to the Mediterranean!

Prep Time 95 mins

Cook Time 120 mins

Calories 477.9 kcal

Protein 22g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pissaladire

Dried Yeast
1 cup warm water (105-115°F)
1 teaspoon sugar
Bread Flour
Olive Oil
1 tablespoon butter
1 teaspoon dried thyme
3 large yellow onions, thinly sliced
Salt to taste
Pepper to taste
1/2 cup oil-packed anchovy fillets
Black Olives

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How to Make Pissaladire

Activate the yeast: In a warm bowl, combine 1 cup warm water (105-115°F), 1 teaspoon sugar, and 2 teaspoons active dry yeast. Let stand for 5 minutes until foamy.
Prepare the flour: Sieve 3 cups all-purpose flour into a large mixing bowl.
Combine wet and dry ingredients: Make a well in the center of the flour and pour in the yeast mixture.
Knead the dough: Gradually incorporate the flour into the yeast mixture, forming a dough. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
Caramelize the onions: While the dough rises, heat 2 tablespoons olive oil and 1 tablespoon butter in a large pan over medium-low heat. Add 3 large yellow onions, thinly sliced. Sprinkle with 1 teaspoon dried thyme, salt, and pepper to taste. Cook, stirring frequently, for 30-40 minutes until onions are soft and caramelized.
Second rise & preheat: Once the dough has doubled, gently knead it for another 5 minutes. Preheat oven to 400°F (200°C).
Shape and assemble: Roll out the dough into a 8x12 inch rectangle. Transfer to an oiled baking sheet or pizza stone.
Layer and bake: Spread the caramelized onions evenly over the dough. Arrange 1/2 cup of oil-packed anchovy fillets in a criss-cross pattern on top. Scatter 1/2 cup pitted Niçoise olives over the anchovies.
Final proof and bake: Let the assembled tart rest for 10 minutes in a warm place. Bake for 25-30 minutes, or until the crust is golden brown and the onions are bubbly.