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The appetizer, Mediterranean

Pissaladière squares

Pissaladière squares are a Niçoise tart topped with melted onions, anchovies and black olives, cut into bite sized pieces for appetizers, serving 6. It takes 40 minutes of active work, the onions are confited the day before and the dough comes together the same day. It's medium difficulty at €1.10 per person, and success depends on cooking the onions very slowly until they turn almost into a golden compote.

Niçoise pissaladière, with its melting onions, anchovies and olives, cut into small squares you eat with your fingers.

Pissaladière squares
For
6 people
Work
40 min
Total time
3 h 20
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.10
Calories per person
190 kcalcalculated by Kiloach, your weight coach

Pissaladière is all about onions turned sweet through patience, melted down until they look like a golden compote, spread over a thin, crisp dough. The anchovies bring saltiness and character, the black olives add a bitter edge that balances the whole thing. Cut into squares, it's finger food, no cutlery needed, perfect for a relaxed appetizer spread.

This is the kind of dish that impresses without demanding last minute work, ideal for a dinner with friends that starts around a board rather than at the table. It fits just as well for an outdoor gathering in spring or summer as it does opening a longer family meal, surrounded by a few other small bites.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 50 min
  2. The same day 2 steps, 1 h 55
  3. Before the guests arrive 1 step, 5 min
  4. When it's time to serve 1 step

The day before, slowly confit the onions and keep them in the fridge. The same day, make the dough, let it rise, then top and bake the pissaladière. Just before guests arrive, a quick pass in a hot oven warms it back up, and you cut it into squares right as you serve it.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 300 g
  • Dry active yeastoften in the pantry 7 g
  • Olive oiloften in the pantry 6 tbsp
  • Anchovies in oil 12
  • Black olives 100 g
  • Bay leafoften in the pantry 1
  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Yellow onions 1 kg
  • Thyme 3 sprigs

Allergens Gluten, Fish

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Slice the onions and let them confit slowly with 3 tablespoons of oil, the thyme, bay leaf and some salt, covered, until soft and golden. 50 min

    Stir occasionally and add a splash of water if they stick, they shouldn't brown too much.

  2. Let the onions cool and keep them in a bowl in the fridge.

    Remove the bay leaf and thyme before storing.

The same dayDuring the day, whenever you get a moment.

  1. Mix the flour, yeast, salt, 3 tablespoons of oil and 18 cl of warm water, knead for 10 minutes and let rise under a kitchen towel. 1 h 30

    A warm spot and a smooth dough, it should double in size.

  2. Roll the dough out on a baking sheet, spread the onions over it, arrange the anchovies in a crisscross pattern with the olives in the diamonds, then bake at 220°C. 25 min

    Pit the olives beforehand, it avoids any surprises while eating.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Let the pissaladière cool, then reheat it for 5 minutes in a hot oven. 5 min

    It's also very good at room temperature, it depends on what you feel like.

When it's time to serveThe final touches, right in front of your guests.

  1. Cut the pissaladière into small squares and arrange them on a board.

    A sharp knife or a pizza wheel gives clean squares.

Our tips to get it right

  • Weigh the full kilo of onions before slicing them, they shrink dramatically as they cook and that reduction is where all the flavor comes from.
  • Roll the dough out thin, Niçoise pissaladière isn't a thick crust pizza, it should stay thin under the layer of onions.
  • Pat the anchovies dry on paper towel before arranging them, otherwise their oil can make the dough soggy during baking.

The variations

  • Swap the anchovies for oil packed sardine fillets if you want a milder flavor, keeping the same crisscross pattern on top.
  • For a version without fish, skip the anchovies and add a bit more thyme and some capers, the melted onions still carry most of the flavor.
  • To save time, use a store bought risen bread dough and put your effort into slowly cooking the onions, which is really the step that matters.

What to serve it with

  • A chilled rosé from Provence
  • Tapenade and crunchy vegetables on the side
  • A tomato salad to follow

Storage

Pissaladière keeps for 2 to 3 days in the refrigerator in a closed container. It freezes well once baked, reheat it straight from frozen in the oven. Warm it for a few minutes in a hot oven rather than the microwave, so the dough stays crisp.

Questions about this recipe

Can you use red onions instead of yellow onions?

Yes, red onions work well and give the confit a darker color. The flavor is slightly sweeter, but the result stays close to the original.

Do you need to desalt the anchovies before using them?

Oil packed anchovies don't need desalting, unlike salt packed ones. Just drain them well before laying them over the dough.

How do you cut neat squares for serving?

A sharp knife or a pizza wheel gives the best results. Cut while the pissaladière is still warm, it holds together better than once it's cold.

Can black olives be swapped for green ones?

Yes, but the flavor changes, green olives are sharper and less soft in texture. Black Niçoise olives remain the most traditional choice for this dish.

Can a pissaladière cut into squares be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 2 steps, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a pissaladière cut into squares?

Allow 3 h 20 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in a pissaladière cut into squares?

About 190 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a pissaladière cut into squares cost?

About €1.10 per person, that's €6.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish. Remember to ask your guests about their allergies before putting your menu together.

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