This Onion French Tart, known as Pissaladière, is a cherished part of Nice’s culinary heritage, alongside classics like Salade Niçoise, Fougasse, Daube, and Ratatouille. The name Pissaladière comes from one of its traditional ingredients, “pissalat,” derived from “peis salat,” meaning “salty fish.”
Originally posted in April 2015, I’ve recently given this recipe a fresh update with new photos and a slight twist. In my version of this classic, I’ve added thinly sliced tomatoes—my husband’s special request—which brings an extra layer of flavor to this already delicious dish. I also opted for puff pastry dough, which adds a delightful texture to the tart.
Pissaladière, or “pissaladiera” as it’s called in Nice, has its origins in 15th-century Genoa, Italy. It’s similar to a pizza, featuring bread dough topped with regional ingredients. Traditionally, pissalat has been replaced by anchovies or anchovy cream, due to fishing regulations aimed at preserving marine life. The tart is also adorned with caramelized onions and small black olives known as “caillettes.”
At home, we like to work with the ingredients we have on hand, so in this version, I’ve included tomatoes and substituted niçoise olives with Kalamata olives. This Onion French Tart can be served as an appetizer or as a main dish, paired with a fresh green salad and a mild vinaigrette. Imagine the crispy puff pastry, layered with sweet caramelized onions, juicy tomatoes, and the salty bite of olives and anchovies—pure bliss!
Why You’ll Love This Onion French Tart (Pissaladière) Recipe
This Onion French Tart is the perfect blend of sweet, salty, and savory flavors, all wrapped up in a crispy puff pastry. It’s versatile enough to be served as an appetizer, a light lunch, or even a main course alongside a fresh green salad with a mild vinaigrette. Plus, it’s a great way to impress your guests with a dish that looks as good as it tastes!
Onion French Tart (Pissaladière) Quick Facts
- Preparation time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4-6
- Difficulty: Easy
- Dietary notes: Gluten-free, Vegan, Low-carb options available
Onion French Tart (Pissaladière) Ingredients
Onion French Tart (Pissaladière) Main Components
- 1 unit puff pastry dough, rolled ⅛ inch thick: Puff pastry adds a delightful flakiness to the tart.
- 3 tbsp extra virgin olive oil: Essential for caramelizing the onions and adding that Mediterranean flavor.
- 2 pounds onions, thinly sliced: The star of the show, bringing sweetness and depth to the tart.
- 1 tsp fresh thyme: Adds a subtle herbaceous note that complements the onions perfectly.
- 6-8 anchovy fillets, rinsed, drained, and halved lengthwise: For that authentic salty bite.
- 2 tomatoes, thinly sliced: My twist on the traditional recipe, adding juiciness and a pop of color.
- 12-15 Kalamata olives, pitted and halved: Brings a briny, rich flavor to the dish.
- Salt and black pepper to taste: To season and enhance the flavors.
Onion French Tart (Pissaladière): A Taste of Nice
Ingredients
- 1 unit puff pastry dough rolled ⅛ inch thick: Puff pastry adds a delightful flakiness to the tart.
- 3 tbsp extra virgin olive oil: Essential for caramelizing the onions and adding that Mediterranean flavor.
- 2 pounds onions thinly sliced: The star of the show, bringing sweetness and depth to the tart.
- 1 tsp fresh thyme: Adds a subtle herbaceous note that complements the onions perfectly.
- 6-8 anchovy fillets rinsed, drained, and halved lengthwise: For that authentic salty bite.
- 2 tomatoes thinly sliced: My twist on the traditional recipe, adding juiciness and a pop of color.
- 12-15 Kalamata olives pitted and halved: Brings a briny, rich flavor to the dish.
- Salt and black pepper to taste: To season and enhance the flavors.
Instructions
Cook the Onions
- Caramelize the Onions: In a frying or sauté pan, heat the olive oil over medium heat. Add the thinly sliced onions, fresh thyme, a pinch of salt, and freshly ground black pepper. Cover and cook, stirring occasionally, until the onions are very soft and caramelized, about 30 minutes. The key here is patience—low and slow is the way to go to achieve that perfect sweetness.
Prepare the Tart
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Roll out the puff pastry dough to about ⅛ inch thick and carefully place it in a 9-inch pie or baking tin. This will serve as the deliciously flaky base for your tart.
- Assemble: Spread the caramelized onions evenly over the puff pastry. Next, layer on the sliced tomatoes, followed by the anchovy fillets, and finally, the halved Kalamata olives. This combination of flavors is what makes the Pissaladière truly special.
Bake the Tart
- Bake: Place the tart in the preheated oven and bake until the crust is golden brown and crispy, about 30 minutes. The aroma that fills your kitchen will be simply irresistible!
Nutrition
Gluten-Free, Low-Carb, and Vegan/Vegetarian Alternatives
Gluten-Free:
- Use a gluten-free puff pastry dough, readily available at most grocery stores, or make your own using almond flour.
Low-Carb:
- Swap the puff pastry for a low-carb dough made from almond flour or coconut flour to keep the carb count low without sacrificing flavor.
Vegan/Vegetarian:
- To make this recipe vegan, replace the anchovies with capers for that salty kick, and ensure your puff pastry is dairy-free.
Storing and Reheating Tips
Storing:
- Store any leftover tart in an airtight container in the refrigerator for up to 3 days. The flavors will only deepen as they sit!
Reheating:
- Reheat slices in a 350°F (175°C) oven for about 10 minutes, or until warmed through and crispy again.
Notes and Tips
- Tomato Addition: Adding tomatoes isn’t traditional, but it adds a lovely burst of flavor. Feel free to skip them if you prefer a more classic Pissaladière.
- Make Ahead: You can caramelize the onions ahead of time and store them in the fridge until you’re ready to assemble the tart.
The Onion French Tart (Pissaladière) is more than just a dish—it’s a slice of Niçoise culture that you can bring to your own table. With its rich history and mouthwatering flavors, it’s sure to become a favorite in your home just as it has in mine. Whether you’re serving it as a starter or the main event, this tart is a true showstopper.
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14 thoughts on “Onion French Tart (Pissaladière): A Taste of Nice”
Delious looking pissaladière ! Love the addition of tomatoes (your hubs and I would get along well, because I would have made the same request). And the anchovies on top? YES! Nom nom nom♡♡
Cheyanne!!! I am sure you will!, but then who wouldn’t get along with you??
Thanks for stopping by!
Gaila
Yo suelo hacer la versión clásica la de las anchoas, pero esta versión de Pissaladiere con tomates secos y hojaldre, desde luego que es mucho más fácil y diferente, me ha encantado.
Sofia!! me alego que te gustara! a mi esposo le encanta! muchas gracias ?
Me encantan los nombres que le dan a algunos alimentos.
El pescado salado es tradicional en la cocina de la familia de mi esposo
Hola Ada!! ahhh fíjate que bien! pues tengo que admitir que es deliciosa ? esta tarta. Lo que uno no hace por los esposos, eh?
This looks so fantastic! That flaky crust–oh my goodness!!
Thanks Kate! the flaky crust is the best!
Hola, nunca había probado esta receta, pero se ve muy deliciosa, para estas fechas creo que puede ser ideal, tomo nota así que muchísimas gracias compartir a mi me gusta mucho los tomates secos y también las anchoas
Hola Monica, muchas gracias!
Delicioso se ve espectacular esta receta y súper bien explicado
Muchas gracias
Gracias Jasmi!
The first time I had this, I was sitting outside in Eze, which is a little town above Nice, if you’re not familiar with it. What a great memory. It’s really almost better than pizza!
Mimi!! I loved Èze, it’s such a beautiful little village!! a great day to walk and meet villagers. That whole area is great.