French Pissaladière (Onion and Anchovy Tart)

Pissaladière is a savoury delight from the South of France that perfectly captures the flavours of the Mediterranean. Often compared to pizza, though distinctly its own dish, this onion and anchovy tart is a celebration of slow cooked caramelized onions, briny anchovies, and tangy olives atop a thin, flaky crust.

Originating from the region of Provence, Pissaladière is a beautiful example of how simple ingredients can create something deeply satisfying and full of character.

What Is Pissaladière?

Pissaladière is a traditional French tart made with a base of slow-cooked onions, topped with anchovies and black olives. While it might resemble a pizza at first glance, it’s distinctly different in both flavour and texture.

The base is typically made with a simple dough similar to bread, providing a sturdy but tender platform for the rich toppings. The onions are the heart of the dish, cooked low and slow until they become soft, sweet, and caramelized.

Anchovies, arranged in a crisscross pattern, bring a sharp, salty contrast that balances the sweetness of the onions, while briny black olives add a final burst of flavour.

Pissaladière is traditionally served as an appetizer or snack and is perfect for sharing at gatherings. It embodies the spirit of Provençal cuisine, where ingredients are celebrated for their natural flavours, and the preparation highlights simplicity and freshness.

Ingredients and Taste

The ingredients of Pissaladière are deceptively simple, yet they come together to create a dish that’s rich in flavour and complexity. The base is usually made from either a yeast-leavened dough or a more pastry-like shortcrust, depending on the recipe.

The key topping is the caramelized onions, which are slowly cooked with olive oil until they turn golden and soft, releasing their natural sweetness. This forms the foundation of the dish, creating a sweet and savoury contrast with the salty toppings.

Anchovies are an essential component, and while their flavour is strong, they are used in a way that enhances the dish rather than overpowering it. Their salty, umami-rich taste complements the onions perfectly.

Small, plump black olives are dotted across the surface, adding both visual appeal and a briny bite. Fresh thyme or rosemary is sometimes sprinkled over the tart, giving it an earthy aroma and an extra layer of depth.

The flavour of Pissaladière is a perfect marriage of sweet, salty, and savoury. The caramelized onions offer a deep, almost jam like sweetness, while the anchovies and olives provide bursts of saltiness that keep each bite lively and balanced.

The crust serves as the ideal backdrop, crispy at the edges, tender in the centre, and just sturdy enough to hold the toppings without competing for attention.

A Taste of History

Pissaladière originates from the region of Provence, specifically the coastal city of Nice, where the Mediterranean climate influences both the ingredients and the style of cooking.

Its name comes from the word “pissalat,” which refers to a type of anchovy paste that was traditionally spread on the base before the other toppings were added.

Over time, this evolved into the use of whole anchovies, but the focus has always remained on the interplay of sweet onions and salty fish.

Historically, Pissaladière was prepared as a simple meal for fishermen and workers in the region, made with ingredients that were abundant and inexpensive, onions, anchovies, and olives.

It was often sold in markets and enjoyed as street food, where its robust flavours and convenient form made it easy to carry and eat on the go.

Despite its humble origins, Pissaladière has grown in popularity and is now a staple at Provençal tables, celebrated for its authentic Mediterranean flavours.