Pissaladière
An anchovy-olive tart made with caramelized onions and pastry. A specialty of Nice, France - perfect as an appetizer for guests!
- Prep time
- 40 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup all-purpose flour
- 1/4 tsp salt
- 10 tbsp unsalted butter, cold and cubed
- cold water
- 1+1/2 large onions, sliced
- 1 tbsp olive oil
- 1 tsp granulated sugar
- 3 anchovy fillets, chopped
- 6 in olives, black, kalamata, or green, pitted and sliced half
- thyme or more anchovy fillets, optional, to garnish
Instructions
- 1
In the bowl of a stand mixer, add the flour and salt. Mix with the paddle attachment on low speed just to combine.
- 2
Gradually drop in cubes of butter, with the mixer beating on medium-low speed. Once the butter clumps are no bigger than the size of peas, stream in cold water one teaspoon at a time until a compact dough forms. The dough should pull away from the sides of the bowl.
- 3
Wrap the dough in plastic wrap, pressing down on the dough to create a disc shape. Refrigerate for 30 minutes.
- 4
In a medium pan, add the olive oil and warm over medium heat. Add the onion slices and sauté until translucent.
- 5
Sprinkle the sugar all over the onions and cook until the onions have caramelized (about 10 to 15 minutes longer).
- 6
Turn off the heat and stir in the chopped anchovies. Temporarily set this mixture aside.
- 7
Preheat the oven to 400°F.
- 8
Roll the pastry dough out onto a lightly floured surface. Roll the dough out into an approximate 12" square. Trim off the uneven edges. Take a fork and prick all over the pastry, except for about a 1" border along the edges, which you'll leave bare.
- 9
Spread the onion mixture all over the prepared pastry square, leaving the border bare.
- 10
Bake the pissaladiere for approximately 25 minutes, or until the pastry is golden throughout. Top the pissaladiere with the sliced olives (and extra anchovies, optional) and bake for another minute.