French Pissaladière with Caramelized Onions and Anchovies
A Provençal savory tart featuring a thin, crispy pizza-style crust topped with deeply caramelized sweet onions, briny anchovies, and black olives. The slow-cooked onions develop rich, golden sweetness that perfectly balances the salty anchovies in this classic French bistro dish, served warm as a rustic appetizer, light lunch, or side.
- Prep
- 20 min
- Cook
- 1 hr 10 min
- Wait
- 30 min
- Total
- 2 hr
- Makes
- 1 rectangular tart (6 servings)
Steps
Before you start
- Preheat oven to 425°F (220°C) 15 minutes before baking
- Have all ingredients measured and anchovies drained and patted dry
- Plan for 30–40 minutes of slow onion caramelization—this cannot be rushed
- Remove dough from fridge 10 minutes before stretching to make it more elastic
Caramelize the onions
- Heat olive oil and butter in a large 12-inch heavy-bottomed skillet over medium-high heat.
- Once the butter is foaming, add all the sliced onions with a pinch of salt.
- Stir well to coat in the fat.
- Cook uncovered, stirring frequently (every 3–4 minutes), for 30–35 minutes.
- The onions will gradually release moisture, soften, and turn a deep golden-caramel color.
- In the last 5 minutes, add the minced garlic, sugar, and a few grinds of black pepper to enhance the sweetness.
- Taste and adjust salt as needed.
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Ready when: Onions are deeply golden-brown, very soft, and smell sweet and caramelized
Tip: Stir frequently to prevent sticking and ensure even browning. Do not rush this step—proper caramelization develops the tart's signature flavor.
Prepare the pan
- While onions cook, lightly oil a 13×9-inch rectangular baking sheet or tart pan with a thin coat of olive oil.
- Alternatively, line with parchment paper and oil lightly.
- Set aside.
- The dough will be easier to stretch if removed from fridge now.
Stretch the dough
- Remove pizza dough from the refrigerator and let rest at room temperature for 10 minutes.
- Place it on the oiled baking sheet.
- Using your fingertips, gently stretch and pat the dough to fit the dimensions of the pan, creating a ¼-inch-thick rectangle that fills the pan evenly.
- Prick the surface all over with a fork (¼-inch deep) to prevent large bubbles from forming during baking.
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Ready when: Dough fills the pan evenly and is dotted with fork holes
Tip: If dough springs back, let it rest 5 minutes and stretch again. Do not skip docking—it prevents air bubbles that lift the topping.
Preheat and set onions asideOven 425°F / 220°C
- Preheat your oven to 425°F (220°C).
- Transfer the caramelized onions to a bowl and remove the thyme sprigs.
- Set aside to cool slightly.
Spread onions on dough
- Spread the cooled caramelized onions evenly over the docked dough in the baking sheet, leaving a ½-inch border around the edges for crust.
- Press down gently with the back of a spoon to distribute them in an even layer.
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Ready when: Onions cover the dough evenly
Arrange anchovies and olives
- Pat the drained anchovies dry with paper towels, then arrange them in a crisscross or parallel pattern across the top of the onions.
- Scatter the pitted black olives between the anchovy strips, distributing them evenly across the surface.
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Ready when: Anchovies and olives are arranged in an attractive pattern
Tip: Pat anchovies dry so they don't release excess liquid during baking. The traditional pattern is diagonal or parallel lines for visual appeal.
Bake the tartOven 425°F / 220°C
- Place the baking sheet in the preheated 425°F (220°C) oven.
- Bake for 20–25 minutes, until the crust is golden brown on top and the edges are crispy and slightly darker.
- Check at 15 minutes; if the edges are browning too quickly, lower the oven to 400°F (200°C) and continue baking.
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Ready when: Crust is golden to light brown, edges are crispy, and dough is cooked through (not pale or doughy in the center)
Tip: If you prefer a crispier bottom crust, place the baking sheet on the lowest oven rack for the last 5 minutes of baking.
Rest and serve
- Remove the tart from the oven and let rest for 5 minutes on the baking sheet.
- This allows the crust to firm up.
- Drizzle lightly with a thin stream of extra-virgin olive oil if desired.
- Slice into 6 portions and serve warm or at room temperature.
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Ready when: Tart is warm and crust is firm enough to cut without bending
Tip: Serve warm for the best flavor, but this tart is excellent at room temperature as a packed lunch or picnic dish.
Good to know
Tips
- Caramelization is the key to this tart's success—don't skip or rush this step. Slowly cooking the onions develops deep, complex sweetness that balances the salty anchovies.
- If your anchovies are very salty or you prefer a milder flavor, soak them in cold water for 10 minutes before draining and patting dry.
- This tart tastes excellent warm or at room temperature, making it perfect for picnics, light lunches, or appetizers. It also slices cleanly the next day.
- For a less traditional variation, brush the docked dough with a thin layer of Dijon mustard before spreading the onions for extra depth.
Make ahead
Caramelize onions up to 3 days ahead; store in an airtight container in the refrigerator. Assemble and bake the tart on the day you plan to serve it for the best crust texture.
Storage & reheating
Room temperature: up to 4 hours. Refrigerator: covered, up to 2 days. Reheat gently in a 300°F (150°C) oven for 10–12 minutes until warmed through. Freezer: wrap cooled tart tightly in plastic and foil; freeze up to 3 months. Thaw in the refrigerator overnight, then reheat as above. Best served warm.
Substitutions
- store-bought pizza dough → homemade pizza dough or focaccia dough. Make or proof the dough according to your recipe. Allow an extra 1–2 hours for proofing if using yeast dough from scratch.
- pitted black olives (Nicoise or similar) → green olives or Castelvetrano olives. Green olives will add a slightly more bitter, herbaceous note. Castelvetrano olives are milder and buttery; use the same quantity.
- fresh thyme → fresh rosemary or herbes de Provence. Use 1–2 sprigs rosemary or ½ teaspoon dried herbes de Provence stirred into the caramelizing onions.
- unsalted butter → additional extra-virgin olive oil. Use 1.5 tablespoons (22 ml) olive oil in place of the butter for a fully vegan, pure olive-oil version.
