You can't go 50 feet on the boardwalk in the French seaside city of Nice without finding a stand selling pissaladière. The classic Provençal tart has focaccia-like crust that's studded with sweet caramelized onions, olives and anchovies—perfect for when you want a salty snack.
Patience is key when caramelizing onions. While you have to leave the onions alone to let the sugars caramelize, keep a close eye on them toward the end, because they can burn easily. And though the finished tart would normally be served at room temperature, we also love it warm.
Pissaladière (Provençal Onion Tart)
Recipe from the Tasting Table Test Kitchen
Yield: 6 to 8 servings
Prep Time: 20 minutes, plus proofing and cooling time
Cook Time: 25 minutes
Total Time: 45 minutes, plus proofing and cooling time
For the Dough:
1 cup whole milk, heated to 115°
2¼ teaspoons (¼ ounce) active dry yeast
¼ teaspoon sugar
5 cups flour
1 cup water
⅓ cup extra-virgin olive oil, plus more for greasing and brushing
2 teaspoons kosher salt
For the Topping:
4 tablespoons butter
6 medium (3½ pounds) yellow onions, thinly sliced
4 thyme sprigs
3 bay leaves
Kosher salt and freshly ground black pepper, to taste
¼ cup oil-cured kalamata olives, halved
10 oil-cured anchovy fillets
1. Make the dough: In the bowl of stand mixer fitted with a dough hook attachment, combine the heated milk with the yeast and the sugar. Let sit until starting to foam, 10 minutes. To the milk mixture, add the flour, water, olive oil and salt, and mix until a smooth dough comes together, 5 to 6 minutes. Cover the bowl with a kitchen towel and let sit in a warm area until it's doubled in size, 1 hour.
2. Meanwhile, prepare the topping: In a large skillet, melt the butter over medium heat. Add the onions, thyme and bay leaves, and cook, stirring often until soft and golden brown, 35 to 40 minutes. Season with salt and pepper. Transfer to a bowl and let cool slightly, then discard the herbs.
3. Transfer the dough to a greased baking sheet and press to fit the entire surface of the pan. Spread the onion mixture on top, then arrange the olives and anchovies. Lightly cover in plastic wrap and let proof until puffed, another 30 minutes. Preheat the oven to 400º.
4. Transfer the tray to the oven and bake until golden brown, 25 to 30 minutes. Let cool completely, then slice and serve.
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