Pissaladière niçoise

Name: Pissaladière niçoise
Total time: 75 min
Yield: Serves 6
Cuisine: Provence
Ingredients: 1 portion of bread dough (500 g / 18 oz) or pie dough; 2 kg (4.4 lb) sweet yellow onions; 200 g (7 oz) anchovy fillets in olive oil; 200 g (7 oz) Niçoise olives; 8 garlic cloves; 100 ml (½ cup) extra-virgin olive oil; 6 sprigs of fresh thyme; 3 bay leaves; 1 tsp sugar; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Niçoise onion, anchovy and olive tart

⏱ 75 minServes 6Medium320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1bread dough500 g / 18 oz) or pie dough
2 kg (4.4 lb)sweet yellow onions
200 g (7 oz)anchovies in olive oilfillets
200 g (7 oz)Niçoise olivescaillette (pork and greens patty)
8 clovesgarlic
100 ml (½ cup)extra-virgin olive oil
6 sprigsfresh thyme
3 leavesbay leaf
1 tspsugar
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

1 bread dough 500 g / 18 oz) or pie dough
2 kg (4.4 lb) sweet yellow onions
200 g (7 oz) anchovies in olive oil fillets
200 g (7 oz) Niçoise olives caillette (pork and greens patty)
8 cloves garlic
100 ml (½ cup) extra-virgin olive oil
6 sprigs fresh thyme
3 leaves bay leaf
1 tsp sugar
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large baking sheet (40 × 30 cm / 16 × 12 in)

1 sheet of parchment paper

1 very large sauté pan (32 cm / 12½ in)

03 — Method

Peel the 2 kg (4.4 lb) of onions and slice very thinly — they’ll cook down by half.
Remove the germ from the 8 garlic cloves and crush them.
Heat 80 ml (⅓ cup) of olive oil in the very large sauté pan over medium heat. Add the onions, garlic, thyme, bay leaves, sugar, salt and pepper and stir to coat.
Cover and cook over very low heat for 1 HOUR, stirring every 10 minutes, so they melt without browning — ABSOLUTELY essential.
Uncover and cook 30 more minutes over low heat until all the moisture is gone and the onions are a soft, glossy compote.
Preheat the oven to 200 °C (400 °F) fan. Roll the dough into a rectangle on the large parchment-lined baking sheet.
Remove the thyme and bay leaves. Spread the onions over the dough in a thick 1.5 cm (½ in) layer.
Lay the anchovies in a diamond pattern and put an olive in the center of each diamond. Drizzle with olive oil and bake for 25 minutes at 200 °C (400 °F) until golden and crisp.