Pissaladière: Caramelized Onion and Anchovy Tart from Nice

• Garlic2 cloves garlic, minced
• Olive oil5 tbsp olive oil
• Thyme1 tsp fresh thyme leaves
• Anchovy12-16 anchovy fillets in oil, drained
• Onion1 kg onions, thinly sliced
• Black olive12-16 Niçoise olives or small black olives
• Dough400g ready-made pizza dough or focaccia dough
• SaltSalt, to taste
• PepperBlack pepper, to taste

How to Make It

• 1

  If using raw pizza dough, lightly flour a work surface and roll out the 400g dough into a large rectangle (approx. 30x40 cm) or oval that will fit your baking sheet (25x35 cm). Place the dough on a baking sheet lined with parchment paper and let it rest at room temperature for 30 minutes while you prepare the topping.

• 2

  In a large, heavy-bottomed pot or Dutch oven, heat 4 tablespoons of olive oil over medium-low heat. Add the 1 kg of thinly sliced onions, a pinch of salt, and the 1 teaspoon of fresh thyme leaves. Cook, stirring occasionally, for 30-45 minutes, until the onions are incredibly soft, deeply caramelized, and a rich golden-brown color. They should be almost jam-like – be patient, this step is key to the flavor!

• 3

  Add the 2 minced garlic cloves to the caramelized onions and cook for another 2 minutes until fragrant, being careful not to let the garlic brown. Remove from heat and let the onion mixture cool slightly while you prepare the dough.

• 4

  Preheat your oven to 200°C (400°F). Brush the edges of the dough lightly with the remaining 1 tablespoon of olive oil. Spread the cooled caramelized onion mixture evenly over the dough, leaving a 1-2 cm border all around. Season lightly with black pepper.

• 5

  Arrange the 12-16 anchovy fillets in a lattice pattern over the onions, creating diamond shapes. Place one of the 12-16 Niçoise olives in the center of each diamond. This traditional arrangement is visually appealing and ensures even distribution of flavors.

• 6

  Bake the pissaladière in the preheated oven for 20-25 minutes, or until the dough crust is golden brown and the onions are bubbling slightly. Keep an eye on it to prevent over-browning.

• 7

  Once baked, remove the pissaladière from the oven. Let it cool slightly on the baking sheet for 5-10 minutes before sliding it onto a cutting board. The flavors really develop as it rests.

• 8

  Cut the pissaladière into squares or wedges. Serve warm or at room temperature as an appetizer, a light lunch, or part of a Provençal feast. It pairs wonderfully with a glass of chilled rosé!