Pissaladiere with onions, olives and anchovies
6 servings
70 minutes
Pissaladière is a refined pie from southern France, inspired by the traditions of Nice. Its origins are rooted in Mediterranean cuisine, where simple yet rich ingredients create a true harmony of flavors. The base of the dish is a thin yeast dough topped with caramelized onions that gain a sweet softness from cane sugar and balsamic vinegar. Anchovy fillets add zest, while olives deepen the flavor. Thyme and olive oil complement the composition with the aromas of Provençal herbs. Pissaladière is perfect as an appetizer or main dish for friendly gatherings and pairs well with white wine or light salads. This pie symbolizes Mediterranean simplicity and gastronomic sophistication.
1
Preheat the oven to 180 degrees.
2
Melt the butter in a pan over medium heat. Add finely chopped onion and sprinkle with sugar. Sauté, stirring, until the onion is translucent and soft. Season with salt, pepper, and sprinkle with dried thyme. Mix and place the pan in the oven. Cook for 20-30 minutes, stirring occasionally, until the onion is very soft and golden-brown.
- Butter: 2 tablespoons
- Yellow onion: 6 heads
- Demerara sugar: 2 teaspoons
- Salt: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
- Dried thyme: 0.5 teaspoon
3
5 minutes before the onions are ready, spray them with vinegar and mix. Remove from the oven and let cool to room temperature.
- Balsamic vinegar: 2 teaspoons
4
Increase the oven temperature to 220 degrees.
5
Roll out the dough into a rectangle, place it on a baking sheet, and create small edges. Top with onion, anchovy fillet, and olives. Bake for 20-25 minutes until cooked and golden.
- Yeasted puff pastry: 500 g
- Yellow onion: 6 heads
- Canned anchovy fillets: 20 pieces
- Black olives in olive oil: 20 pieces