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Fish, South and mountains

Pissaladière with green salad

Pissaladière is a Niçoise tart made of bread dough topped with melted onions, anchovies and black olives, served with a green salad. For 4 people, it takes 1h40 and medium skill, at about €2.00 per serving. The key is cooking the onions very slowly, at least 40 minutes, until they turn almost jammy without browning.

Tonight, a Niçoise pissaladière, soft bread dough topped with melted onions, anchovies and black olives, with a green salad.

Pissaladière with green salad
Total time
1 h 40
Difficulty
Medium
Cost per person
€2.00
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Pissaladière starts with the smell of onions melting slowly, for a long time, until they turn sweet and soft. Spread thick over soft bread dough, they're topped with salty anchovies and black olives that wake up every bite. It's a dish from the south of France, simple in its ingredients but generous in the patience it asks for.

This is a great recipe for a summer dinner or a spring meal, shared as a family with a crisp green salad on the side. Kids who aren't keen on anchovies can pick a few off without missing out, since the melted onions do most of the work in this dish. Served warm, it cuts into generous slices, perfect for an easy Sunday evening.

The ingredients

4 people

Bakery

  • Bread dough 500 g

Fruits and vegetables

  • Onions 1 kg
  • Thyme 3 sprigs
  • Green salad 1

Pantry

  • Anchovy fillets in oil 16 fillets
  • Black olives 100 g
  • Vinaigretteoften in the pantry 3 tbsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Fish

The step by step recipe

  1. Thinly slice the onions and let them melt over very low heat in the olive oil with the thyme. 45 min

    Cover the pan so they stew without browning.

  2. Stretch the dough on an oiled baking sheet into a large rectangle.

    Stretch it with your fingers, not a rolling pin, for a lighter crust.

  3. Spread the melted onions over the dough and season generously with pepper.

    Don't add salt, the anchovies take care of that.

  4. Draw a grid pattern with the anchovies and place one olive in each square.

    Drain the anchovies well so they don't make the dough soggy.

  5. Bake at 220°C until the edges are golden, serve warm with the dressed salad. 25 min

    Let it rest five minutes before slicing.

Our tips to get it right

  • Pick yellow or sweet onions, they caramelize better than red onions and turn out softer in texture.
  • Stretch the dough with your fingers instead of a rolling pin, it will rise better in the oven and stay soft under the topping.
  • Pat the anchovies dry on paper towels before placing them, so their oil doesn't make the dough soggy.

The variations

  • Swap the anchovies for sun dried tomatoes for a fish free version with a milder flavor.
  • For a vegetarian pissaladière, skip the anchovies and add a few capers for a hit of saltiness.
  • To save time, use a store bought rolled out bread dough and cook the onions for just 25 minutes over medium heat.
  • For kids, make a version with fewer anchovies and more green olives, which taste milder.

What to serve it with

  • Green salad with lemon dressing
  • A glass of chilled rosé
  • Provençal tomatoes as a starter

Storage

Pissaladière keeps for 2 to 3 days in the fridge in an airtight container. It freezes well once baked and cooled, use within a month. Reheat it in the oven for a few minutes rather than the microwave to keep the crust crisp.

Questions about this dish

Can you use puff pastry instead of bread dough?

You can, but it won't be a true Niçoise pissaladière, since bread dough gives that signature softness. Puff pastry makes it crispier and richer, a good option if you're short on time for proofing dough.

Should you rinse the anchovies to remove the salt?

No, oil packed anchovies are already balanced for this recipe, which is why the dough isn't salted. If you find them too salty, just pat them dry with paper towels.

Can you make pissaladière ahead of time?

You can cook the onions the day before and keep them in a sealed container in the fridge. On the day, you just need to roll out the dough, top it and bake.

Which olives work best for pissaladière?

Small, meaty Niçoise black olives are the traditional choice for this dish. If you can't find them, pitted classic black olives work just fine.

How long does it take to make a pissaladière with a green salad?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pissaladière with a green salad?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pissaladière with a green salad cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish. Always check the labels of the products you buy.

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