Freshly baked gourmet flatbread topped with roasted cherry tomatoes, caramelized onions, and sliced cured meats, perfect for peti gourmet-inspired dishes and healthy pet treats.

Onion French Tart (Pissaladière): A Taste of Nice

Prep Time: 20

Cook Time: 45

Servings: people

5 from 6 votes

Print Pin

The pissaladière is part of the heritage of Nice (nissarde) cuisine such as thesalade niçoise, the fougasse, the daube or the ratatouille. It takes its namefrom one of its emblematic ingredients, pissalat, "peis salat" whichmeans "salty fish".

Ingredients

1 unit puff pastry dough rolled ⅛ inch thick: Puff pastry adds a delightful flakiness to the tart.
3 tablespoon 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 teaspoon 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

Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!