Pissaladière onion and anchovy tart
Bread dough topped with soft onions, anchovies and black Niçoise olives.
Active time35 min
Cooking40 min
Total1 h 15 min
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Ingredients
- 1 fresh bouquet garni
- 4 garlic cloves
- 2000 g onions
- 10 drained anchovy fillets in oil
- 150 ml olive oil
- 100 g drained black Niçoise olives
- 400 g fresh bread dough
- 1 pinch of ground black pepper
- 1 pinch of fine salt
Preparation
Peel and thinly slice the onions. Peel and crush the garlic. Heat 100 ml oil in a casserole. Add onions, garlic, bouquet garni and salt. Cover and soften over low heat for 20 minutes, stirring without browning.
1 fresh bouquet garni4 garlic cloves2000 g onions150 ml olive oil1 pinch of fine salt- knife
- chopping board
- casserole
- lid
- spoon
Heat the oven to 220 °C. Roll the dough on baking paper to about 1.5 cm thick. Place on a baking tray and prick with a fork. Remove the bouquet garni. Spread the onions, olives and anchovies over the dough and drizzle with 50 ml oil.
10 drained anchovy fillets in oil100 g drained black Niçoise olives400 g fresh bread dough- oven
- rolling pin
- baking paper
- baking tray
- fork
Bake for about 20 minutes until the dough is cooked and golden at the edges. Remove the tray using oven gloves. Add pepper and serve hot or warm.
1 pinch of ground black pepper- oven
- oven gloves
Allergens
- Fish
Composition to check for: Celery, Crustaceans, Eggs, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration