Pissaladière (French onion tart)
Pauline and I were introduced to pissaladière when we were on a press trip to Nice. This link opens in a new tab. Pissaladière is, in fact, a typical regional dish from Nice. It is a French onion tart and is usually eaten as a starter. It is actually a kind of pizza.
I always enjoy discovering new flavors and dishes when traveling. Our press trip to Nice was therefore a huge success. We tasted all kinds of regional dishes and drinks. We went out with a local, and that really is how you end up at the best spots. When I go on vacation, I start building anticipation by searching for the location on Instagram. Usually, you see photos of food passing by, taken by locals and/or other tourists. If I see something tasty, I save it immediately so I know where to go once I get there. Do you do that too?
Anyway, to taste this delicious pissaladière, you don't necessarily have to travel to Nice; you can simply make it at home with our recipe. Although I can certainly recommend a trip to Nice.
Ingredients for 4 people 1 roll of savory pastry dough 750 g onions 2 small tins of anchovies (90 g) 75 g black olives 2 sprigs of thyme 1 tsp oregano Salt and pepper Olive oil
Here's how to make it. Preheat the oven to 200 degrees (fan-assisted).
Peel the onions and cut them into half rings. Sauté them gently in a large pan for 30–35 minutes. The goal is for the onions to become soft and sweet, without browning too much.
Season the onions with pepper, salt, oregano, and some thyme.
Roll out the sheet of savory pie dough on a baking sheet.
Spread the fried onions over this.
Arrange the anchovies criss-cross over the pissaladière.
Distribute the black olives over the onion tart.
Bake the pissaladière in the preheated oven for 20 minutes until golden brown. Cover it with aluminum foil halfway through if it starts to get too dark.
