Sourdough Party Olive Anchovy Pissaladière Tartines

Name: Sourdough Party Olive Anchovy Pissaladière Tartines
Prep time: 15 min
Cook time: 48 min
Total time: 1 h 3 min
Yield: 8 servings
Cuisine: French
Ingredients: 1½ lb (680 g) yellow onion, thinly sliced into half-moons, about ¼ inch thick; 2 tbsp (30 ml) olive oil; 2 tbsp (30 g) unsalted butter; ½ tsp (2½ g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground if possible; 1 bay leaf; ½ tsp (1 g) dried thyme; 1 large loaf (680 g) sourdough bread, cut on the bias into 24 thick slices, about ½ inch thick; 12 fillets (45 g) anchovy fillets in oil, drained and separated; 1 cup (130 g) Niçoise olives, pitted; 1 tbsp (15 ml) olive oil; 1 tbsp (3 g) fresh thyme, leaves stripped from stems (optional); 1 tbsp (3 g) fresh parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

Open-faced sourdough toasts topped with slowly caramelized onions, salty anchovy fillets, and briny Niçoise olives in the style of a classic French Nice pissaladière. The rich, sweet onions balance the umami and salt perfectly. Perfect for entertaining—caramelize onions ahead, toast bread near showtime, and assemble quickly for maximum crispness.

Prep: 15 min
Cook: 48 min
Total: 1 hr 3 min
Makes: 24 tartines (serves 8 as appetizers, 3 per person)

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Steps

Before you start

Make caramelized onions ahead if desired (up to 3 days); you'll rewarm gently just before serving.
Slice and pit olives, drain anchovies, and have all toppings ready before you start toasting bread.
Preheat broiler or oven to 400°F (200°C) just before toasting—sourdough browns quickly.

1
Slice onions and heat fat
- Slice 1.5 lbs (680g) yellow onions into thin half-moons about ¼ inch (6mm) thick.
- Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large 10-inch (25cm) heavy-bottomed skillet over medium heat.
- Once the butter foams and smells nutty, add all the onions and ¼ tsp kosher salt.
- Stir gently to coat with the fat.
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Ready when: onions are coated and beginning to soften
Tip: Don't be tempted to increase the heat; low, slow cooking is key to sweet, jammy caramelization, not browned or bitter onions.
2
Caramelize the onions
- Reduce heat to medium-low.
- Cook for 40–45 minutes, stirring every 5–7 minutes with a wooden spoon.
- The onions will first release liquid, then dry out as they soften, releasing more moisture, then gradually turn deep golden brown.
- By the end, they should be very soft, fragrant, and have a concentrated, jam-like consistency.
- They may stick slightly to the bottom; this is where flavor concentrates.
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Ready when: onions are soft, deeply caramel-colored, and jam-like in texture
Tip: If onions start to stick to the pan bottom and look dry, add 2–3 tbsp water and scrape the bottom; this is normal and helps them release more liquid.
3
Season the caramelized onions
- Add 1 bay leaf, ½ tsp dried thyme, ¼ tsp kosher salt, and ¼ tsp freshly ground black pepper.
- Stir well and cook for 1 minute more until fragrant and evenly seasoned.
- Taste and adjust salt and pepper as needed.
- Remove from heat.
- You can discard the bay leaf before serving, or leave it in for a rustic presentation.
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Ready when: onions smell fragrant and seasonings are evenly distributed
Tip: You can make the caramelized onions up to 3 days ahead and refrigerate; gently rewarm them in the skillet or microwave just before assembling tartines.
4
Toast sourdough slicesOven 400°F / 205°C
- Cut the 1 large (680g) sourdough loaf on a slight bias into 24 slices about ½ inch (12mm) thick.
- Arrange them in a single layer on a large baking sheet.
- Lightly brush the tops with the 1 tbsp olive oil, or leave them dry for a crisper, less oily bite.
- Place under a preheated broiler or in a 400°F (200°C) oven for 2–3 minutes until the tops are golden and crisp.
- Watch carefully—sourdough browns quickly.
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Ready when: bread is golden, crisp on the surface, and smells toasty
Tip: Sourdough toasts quickly and can burn easily. If using a broiler, check at 2 minutes. The bottom may not toast, which is fine for tartines.
5
Top with onions, anchovies, and olives
- While the bread is still warm, divide the caramelized onions evenly among the 24 toast slices, spreading a generous spoonful on each one.
- Top each tartine with 1 drained anchovy fillet laid across the onions (or break fillets in half if you prefer less intense fish flavor).
- Scatter 1–2 pitted Niçoise olives across each tartine.
- Drizzle very lightly with extra olive oil if desired.
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Ready when: all tartines are topped and ready to serve
Tip: Assemble tartines just before serving for crispest results. If making ahead, cover loosely with a kitchen towel and serve within 1 hour, or the bread will soften.
6
Garnish and serve
- If using fresh herbs, sprinkle 1 tbsp fresh thyme leaves and/or 1 tbsp finely chopped fresh parsley over the assembled tartines.
- Serve immediately while warm and crisp, or let cool to room temperature for a more relaxed party presentation.
- These are best enjoyed within 2 hours of assembly.
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Ready when: tartines are garnished and ready to enjoy
Tip: For a larger party, assemble tartines in stages or set up a self-service topping station so guests can watch and customize their own.

Good to know

Tips

Caramelization takes patience and low heat. Rushing the process over high heat will result in burnt, bitter onions. Low and slow yields sweet, jammy results.
If onions stick to the pan during cooking, don't panic. Scrape the bottom, add a splash of water, and continue cooking. The stuck-on bits contain concentrated flavor.
Prepare tartines in stages for a party: caramelize onions in the morning, toast bread 30 minutes before guests arrive, then assemble just before serving. This ensures maximum crispness.
For a vegetarian version, omit anchovies and increase olives to 1.5 cups (195g), add roasted red peppers, or scatter fresh basil leaves over the assembled tartines.

Make ahead

Yes. Caramelized onions can be made up to 3 days ahead and refrigerated in an airtight container. Rewarm gently over medium-low heat or in the microwave for 1–2 minutes just before serving. Bread can be toasted up to 4 hours ahead and stored in an airtight container; reassemble with warm onions just before serving for maximum crispness.

Storage & reheating

Room temperature: Best served immediately or within 2 hours of assembly. If stored assembled on a platter, cover loosely with a kitchen towel and consume within 4 hours before bread softens significantly. Refrigerator: Store assembled tartines in an airtight container for up to 2 days; reheat gently on a baking sheet in a 300°F (150°C) oven for 5 minutes to restore crispness. Freezer: Caramelized onions freeze well in an airtight container for up to 3 months; thaw overnight in the refrigerator. Do not freeze assembled tartines or toasted bread.

Substitutions

Niçoise olives → Castelvetrano or Manzanilla olives. Castelvetrano olives are milder and buttery; Spanish Manzanilla olives are more assertive and briny. Either works beautifully in this recipe.
anchovy fillets in oil → canned sardine fillets (12 fillets) or 2 tbsp capers. Sardines are slightly milder than anchovies; capers provide a briny, salty note without the fishy depth. Omit anchovies entirely for a vegetarian version.
sourdough bread → sturdy white bread, ciabatta, focaccia, or whole wheat bread. Avoid soft sandwich bread, which won't crisp properly. Any firm, flavorful bread with good crust works well.
dried thyme → 1 tsp fresh thyme leaves or ½ tsp dried oregano. Fresh thyme is more delicate; dried oregano adds a Mediterranean, Italian-inspired twist.