Pissaladière (Caramelized Onion Tart)

Caramelized Onion Tart (Pissaladière)
Caramelized Onion Tart (Pissaladière)
This southern French tart takes its name from pissala, a pungent anchovy paste that gives the flatbread its distinctive flavor.Landon Nordeman

This southern French tart takes its name from pissala, a pungent anchovy paste that gives the flatbread its distinctive flavor. Serve this savory bread as an appetizer or snack with chilled rose. This recipe first appeared in our June/July 2012 issue along with Sylvie Bigar's story The Road to Paradise.

Pissaladière (Caramelized Onion Tart)
This southern French tart takes its name from pissala, a pungent anchovy paste that gives the flatbread its distinctive flavor. Serve this savory bread as an appetizer or snack with chilled rosé.
Yield: serves 12

Ingredients

  • 1 (1/4-oz.) package active dry yeast
  • 3 cups flour
  • 34 cup extra-virgin olive oil, plus more for greasing
  • 1 tbsp. kosher salt, plus more to taste
  • 20 oil-packed anchovies, drained and finely chopped
  • 12 medium yellow onions, thinly sliced lengthwise
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • Freshly ground black pepper, to taste
  • 12 cup pitted, halved black olives

Instructions

  1. Make the dough: Whisk together yeast and 1 cup water, heated to 115°, in a large bowl; let sit until foamy, about 10 minutes. Add flour, ¼ cup oil, and salt, and stir until dough forms; transfer to a floured work surface and knead until smooth, about 6 minutes. Transfer to a greased bowl, cover with plastic wrap, and let sit until doubled in size, about 1 hour.
  2. Meanwhile, make the topping: Heat remaining oil in a 6-qt. saucepan over medium-low heat; add anchovies, and cook, stirring, until dissolved in the oil, about 7 minutes. Add onions, thyme, rosemary, bay leaves, and salt and pepper, and cook, covered and stirring occasionally, until reduced and softened, about 1 hour; uncover and cook, stirring occasionally, until liquid evaporates and onions are golden brown, about 30 minutes. Remove from heat and discard herb sprigs and bay leaf; let cool.
  3. Heat oven to 425°. Uncover dough and transfer to a work surface; using a rolling pin, roll dough into a 12" x 18" rectangle. Transfer dough rectangle to a greased 13" x 18" rimmed baking sheet, and then cover evenly with onion mixture; place olive halves decoratively over onion mixture. Cover tart loosely with plastic wrap and let sit until dough is puffed, about 1 hour. Bake until golden brown at the edges, about 20 minutes. Let cool for 10 minutes before cutting into squares to serve.