Pissaladière Niçoise

Why You’ll Love This Recipe

You’ll love Pissaladière Niçoise for its deep, savory flavor profile. The caramelized onions add a sweet and rich base, while the anchovies bring a salty, umami punch, balanced by the briny olives. The combination of these ingredients on a golden, buttery crust creates a simple yet elegant dish. Whether you’re hosting a gathering or enjoying a quiet dinner at home, this French classic will impress your guests with its distinctive flavors and satisfying texture. Plus, it’s an easy-to-make dish that doesn’t require any complicated techniques.

Ingredients

For the dough:

• 1 sheet of puff pastry (store-bought or homemade)

For the topping:

• 3 tablespoons olive oil

• 2 pounds yellow onions, thinly sliced

• 2 cloves garlic, minced

• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

• 1 teaspoon sugar

• Salt and pepper, to taste

• 1/2 cup black olives (preferably Niçoise or Kalamata), pitted and halved

• 8-10 anchovy fillets (or to taste)

• 1 tablespoon capers (optional, for extra flavor)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 400°F (200°C). If using puff pastry, line a baking sheet with parchment paper and roll out the pastry sheet to fit the sheet. Alternatively, you can use a tart pan.

2. Prepare the onions: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and garlic and sauté until the onions are soft and translucent, about 10 minutes. Add the thyme, sugar, salt, and pepper, and continue cooking, stirring occasionally, until the onions are deeply caramelized and golden brown, about 20-30 minutes. Stir occasionally to prevent burning. Set aside to cool.

3. Prepare the pastry: Roll out the puff pastry into a round or rectangular shape, depending on your baking sheet or tart pan. Use a fork to prick holes in the pastry to prevent it from puffing up too much during baking. Brush the edges with a bit of olive oil for a golden finish.

4. Assemble the pissaladière: Once the onions have cooled slightly, spread the caramelized onions evenly over the pastry, leaving a small border around the edges. Arrange the anchovy fillets in a crisscross pattern over the onions. Scatter the olives and capers (if using) over the top.

5. Bake the pissaladière: Bake the pissaladière in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed, and the onions are bubbling slightly. If the edges of the pastry brown too quickly, cover them with foil.

6. Serve: Once baked, remove from the oven and let it cool for a few minutes. Slice into squares or wedges and serve warm or at room temperature.

Servings and Timing

This recipe makes about 6-8 servings. Preparation time is around 10-15 minutes, with a cooking time of about 30 minutes. The total time is approximately 45 minutes, making this a quick and elegant dish perfect for an appetizer or light meal.

Variations

• Vegetarian version: Skip the anchovies and add extra olives, roasted bell peppers, or sautéed mushrooms for a hearty, vegetarian version of this dish.

• Cheese: Add a sprinkle of grated Gruyère or Parmesan cheese on top of the onions before baking for a cheesy twist.

• Tomato version: Add thinly sliced tomatoes between the onions and anchovies for a burst of freshness and acidity.

• Herbs: Mix in some fresh rosemary or basil for added depth of flavor.

Storage/Reheating

Pissaladière Niçoise is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a preheated 350°F (175°C) oven for 5-10 minutes to warm through and restore some of the crispiness.

FAQs

1. Can I use a different type of pastry?

Yes, you can use a shortcrust pastry or even a pre-made pizza dough if you prefer, though the traditional recipe calls for puff pastry for its flakiness and texture.

2. Can I make this dish ahead of time?

Yes, you can prepare the caramelized onions and assemble the tart ahead of time. Just store it in the fridge and bake it right before serving.

3. Are the anchovies necessary?

While anchovies are traditional in Pissaladière Niçoise, you can omit them if you don’t like them. You can also substitute with grilled chicken or roasted vegetables for a different flavor profile.

4. Can I freeze Pissaladière Niçoise?

Yes, you can freeze the unbaked tart. Once assembled, cover it tightly and freeze for up to 1 month. To bake, simply add a few extra minutes to the baking time, as it will be frozen.

5. Can I add other vegetables to this dish?

Yes, you can add vegetables like roasted bell peppers, zucchini, or tomatoes for more flavor and texture. Just make sure the vegetables are cooked beforehand to avoid excess moisture on the pastry.

6. What should I serve with this dish?

Pissaladière Niçoise is delicious on its own or paired with a simple salad of mixed greens or a light cucumber salad for a fresh contrast.

Conclusion

Pissaladière Niçoise is a wonderfully flavorful and unique dish that combines the rich flavors of caramelized onions, anchovies, olives, and fresh herbs on a buttery, flaky crust. It’s an easy yet elegant dish that’s perfect for gatherings, special occasions, or simply as a comforting meal. Whether served as an appetizer or a light main course, this Provençal classic will transport you to the Mediterranean with every bite!

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