Pissaladiere Provencale

Pissaladiere Provencale

Pissaladiere Provencale - Caramelized Onion Tart

Caramelized Onion Tart


2 teaspoons fresh, chopped thyme leave or one teaspoon dried
1 bay leaf, crumbled
2 pounds yellow onions (about six large onions), sliced
1/4 cup water
5 large anchovy fillets (half a two-ounce can)
1 pound bread dough
1/3 to 1/2 cup pitted Greek or Italian black olives


1. Add thyme and bay leaf to half the oil in a heavy skillet or saucepan.  Cook briefly. 

2. Add onions and cook over very low heat for 15 minutes, stirring occasionally.  At no time should the onions brown; they should be kept as white as possible. 

3.  Add water and cover pot.  Cook over low heat one hour, adding more water if necessary to prevent scorching.  

4.  Add anchovies and cook 10 minutes longer, uncovered.  Remove from heat and transfer to a bowl.  Pour remaining oil over the surface and let stand in refrigerator overnight. 

5.  Preheat the oven to 350-degrees. 

6.  Grease well a 12-inch or 14-inch round pizza pan or a large cooky sheet.  Roll or stretch the bread dough to fit the pan, having a raised edge.  

7.  Pour in onion mixture and dot with olives.  Bake 30 minutes or until done. Serve cold

Yield: Eight servings. 


Pissaladiere Provencale - Caramelized Onion Tart - is a traditional dish from southern France.  Comprised of a dough base, typically thicker of a pizza, then topped with caramelized onions, olives, and anchovies.  Traditionally from Nice, and sold in the mornings.

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