Sunday evenings are a special time for us: a moment to slow down, reconnect, and plan the week ahead. I welcome the calm that comes with the end of the weekend, and I always look forward to Sunday night dinner — especially when I can try something new.
Recently I made a Pissaladière, a classic savory tart from the south of France, traditionally associated with Nice. This version is my own take on the dish: I adore anchovies and enjoy the salty, savory contrast they add to sweet slowly cooked onions. If you love bold flavors, this tart is for you.
I used a store-bought puff pastry sheet for convenience because it gives a light, flaky crust with very little effort. Traditional preparations often use bread or pizza dough instead — either works well. If you prefer, roll the dough to your desired thickness so the tart holds together when sliced. For this tart I also added goat cheese spread thinly beneath the onions; it is not part of every classic recipe, but it brings a rich creaminess that balances the anchovies and caramelized onions beautifully.
Pissaladière is ideal for a gathering because it tastes great both warm and at room temperature. Make the crust slightly thicker than you might for a delicate tart so the pieces slice cleanly for serving. Cut into squares or rectangles for easy sharing, and round out the meal with a peppery arugula salad or a simple green side.
Pissaladiere
Ingredients
- 1 sheet of puff pastry — Pepperidge Farm or similar
- 5 tablespoons olive oil
- 3 pounds sweet yellow onions, thinly sliced
- 5 cloves garlic, peeled
- 2 bay leaves
- 12 fillets of anchovies, mashed
- 8 ounces goat cheese
- 3/4 cup black olives, pitted
Instructions
- Warm 3 tablespoons of olive oil in a heavy sauté pan over very low heat. Add the sliced onions, whole garlic cloves, bay leaves, and a pinch of salt. Cover and cook over the lowest possible heat for about 1 hour, stirring occasionally with a wooden spoon. The onions should soften without browning, becoming pale and tender; remove the bay leaves and discard. Stir in the mashed anchovies until evenly incorporated.
- Preheat the oven to 350ºF (175ºC).
- Line a large rectangular baking sheet with parchment paper.
- Lightly flour your work surface and place the puff pastry sheet on it. Roll the dough out thinly into a shape that matches your baking sheet.
- Using the rolling pin, transfer the pastry to the prepared baking sheet. Fold and roll a 1/2-inch border around the edges to create a raised crust; press firmly to seal and prick the surface lightly in a few places.
- Crumble the goat cheese over the pastry and spread it gently with the back of a knife or spatula to an even layer. Spoon the onion-and-anchovy mixture on top of the cheese, spreading it evenly.
- Arrange the pitted black olives on the surface, gently pressing each one into the onion layer so they are half-buried and evenly spaced.
- Brush the rim of the pastry with a little of the remaining olive oil, and drizzle the remaining oil over the onions.
- Bake in the preheated oven until the pastry edge is golden and crisp, about 30 minutes.
- Remove from the oven, crack some fresh black pepper over the top, slice, and serve warm or at room temperature.
Nutrition
Nutritional information is provided as an estimate and not calculated by a registered dietitian.
- Course: Quiches & Savory Tarts, Appetizers, Dinners, Sunday Night Dinner
- Cuisine: French
Tips, Variations, and Serving Suggestions
This Pissaladière is versatile. If you prefer a sturdier base, use pizza dough or a simple bread dough instead of puff pastry. For a milder anchovy presence, rinse the fillets briefly before mashing or reduce the quantity. If goat cheese is not available, try ricotta or a mild creamy cheese to retain the same richness.
To make the onions sweeter, continue to cook them slowly until they reach your preferred level of softness and sweetness; just avoid high heat to prevent browning. Leftovers keep well in the refrigerator and can be enjoyed cold or reheated briefly to bring back the crispness of the crust.
Serve slices with a crisp green salad—arugula tossed with lemon and olive oil is a classic pairing—or alongside roasted vegetables for a heartier meal.
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram if you share a photo.