Pissaladiere Provencale – Caramalized Onion Tart

Pissaladiere Provencale

Pissaladiere Provencale – Caramelized Onion Tart

Pissaladiere Provencale
A vintage clipped newspaper recipe for Pissaladiere Provencale, make this Caramelized Onion Tart with thyme, bay leaf, yellow onions, water, anchovy fillets, bread dough, and Greek or Italian black olives.
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  • 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


  • Add thyme and bay leaf to half the oil in a heavy skillet or saucepan. Cook briefly.
  • 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.
  • Add water and cover pot. Cook over low heat one hour, adding more water if necessary to prevent scorching.
  • 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.
  • Preheat the oven to 350-degrees.
  • 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.
  • Pour in onion mixture and dot with olives. Bake 30 minutes or until done. Serve cold

Kitchen Helper 2

Heavy Skillet
medium saucepan
Pizza Pan
Print Recipe Pin Recipe
Course Appetizer
Cuisine French
Keyword Onion, Tart


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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