Pissaladière
A savory Provençal tart where sweet, slowly caramelized onions meet briny anchovies and black olives on a chewy, golden crust—simple ingredients transformed by time and technique.
2 ¼ cup all-purpose flour
2 ¼ tsp active dry yeast
¾ cup warm water, about 105–115°F
2 tbsp olive oil
1 tsp salt
1 tsp sugar
3 yellow onion, thinly sliced
1 tbsp butter
1 clove garlic, minced
8 anchovy fillet, drained
12 black olive, pitted and halved
1 tbsp capers, drained
2 sprig fresh thyme
1 pinch black pepper
1 egg, beaten (for egg wash)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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