- Prep
- 30 min
- Cook
- 75 min
- Total
- 105 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 60 ml
- 150 ml
- 7 g
- 1 tsp
- 1 kg
- 3 cloves
- 1 tsp
- 50 g
- 120 g
Process
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In a large bowl, mix 300 g plain flour, 7 g instant yeast and 1 tsp salt. Add 40 ml olive oil and 150 ml lukewarm water, then knead for 8–10 minutes until smooth and elastic.
Cover the dough and let it rise in a warm place for 1 hour, until doubled in size.
Meanwhile, heat 20 ml olive oil in a wide pan over medium heat. Add 1 kg sliced yellow onions, 3 minced garlic cloves, 1 tsp dried thyme and 1 bay leaf if using. Cook gently for 35–40 minutes, stirring often, until the onions are very soft, sweet and pale golden. Remove the bay leaf and let cool.
Preheat the oven to 220°C. Lightly oil a 30 x 40 cm baking tray or line it with baking paper.
Roll the risen dough out on a floured surface to fit the tray. Transfer it to the tray and press it gently to the edges.
Spread the cooled onions evenly over the dough, leaving a 2 cm border. Arrange 50 g anchovy fillets in a criss-cross pattern and scatter 120 g black olives between them.
Bake on the middle rack for 20–25 minutes, until the crust is golden and crisp at the edges. Let it rest for 5 minutes, then slice into squares or rectangles and serve warm or at room temperature.
Kitchen notes
Kitchen notes
- The most common mistake is undercooking the onions: they must be fully soft, sweet and jammy before they go on the dough, otherwise the tart tastes sharp and watery.
- Roll the dough thin (about 3-4 mm) so the base bakes crisp rather than bready under the wet onion topping.
- If your anchovies are packed in salt, rinse and soak them in cold water for 10 minutes before using, then pat dry.
- For a more intense Niçoise flavour, rub the rolled dough with a cut garlic clove before adding the onions.
Substitutions
- anchovy fillets→sliced black olives only, for a vegetarian version
- instant yeast→same amount of active dry yeast, proofed in the lukewarm water first
- yellow onions→white or red onions, cooked the same way
- thyme→dried oregano or herbes de Provence
Storage & reheating
Store cooled pissaladière in an airtight container in the fridge for up to 3 days, or wrap tightly and freeze for up to 2 months. Reheat in a 180°C oven for 8-10 minutes until the base is crisp again; avoid the microwave, which makes the dough soggy. Serve warm or at room temperature.
FAQ
The questions we get asked most
Why is my pissaladière soggy in the middle?
The onions were too wet or the dough too thick. Cook the onions until they are completely soft and any liquid has evaporated, and roll the dough to about 3-4 mm. Preheating the tray or baking on the lower-middle rack also helps crisp the base.
Can I make pissaladière ahead of time?
Yes. You can cook the onions up to 3 days ahead and keep them in the fridge, and the assembled tart can be baked, cooled and refrigerated for up to 3 days. Reheat at 180°C for 8-10 minutes to restore crispness.
Can I use puff pastry instead of the yeast dough?
Yes, puff pastry makes a quicker version. Use one sheet of all-butter puff pastry, prick it with a fork, spread the cooled onions on top and bake at 200°C for 20-25 minutes. The result is flakier but less traditional.
How do I know when the pissaladière is done?
The edges of the dough should be deep golden and crisp, and the onions slightly caramelised at the edges. The base should sound hollow when tapped with a knife. If the top browns too fast, cover loosely with foil.
Can I make it without anchovies?
Yes, simply omit them and add extra olives or a few thin slices of tomato for colour. The dish will no longer be a classic pissaladière, but it works well as a vegetarian onion tart.
Why are my onions not sweet enough?
They need long, slow cooking over medium-low heat for at least 35 minutes. Rushing them over high heat browns the outside before the sugars develop. A pinch of sugar added halfway through can help if your onions are particularly sharp.
Can I freeze pissaladière?
Yes, freeze it baked and cooled, wrapped tightly, for up to 2 months. Reheat from frozen at 180°C for 15-20 minutes until hot and crisp. Avoid freezing it unbaked, as the dough and onions will release water and make the base soggy.
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