Appetizer: France – Provence – Pissaladière Provençale (Provençal Onion Tart with Anchovies and Olives)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 sheet puff pastry (or pizza dough), about 10–12 oz
- 2 lb yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 4 oz anchovy fillets packed in oil, drained
- 1/2 cup black Niçoise or Kalamata olives, pitted
- 1 tbsp (15 ml) balsamic vinegar (optional, for depth)
- 1 tsp fresh thyme leaves, stripped

Show original ingredient measurements

- 1 sheet puff pastry (or pizza dough), about 10–12 oz (280–340 g)
- 2 lb (900 g) yellow onions, thinly sliced
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 tsp (4 g) sugar
- 1/2 tsp (3 g) salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 4 oz (115 g) anchovy fillets packed in oil, drained
- 1/2 cup (75 g) black Niçoise or Kalamata olives, pitted
- 1 tbsp (15 ml) balsamic vinegar (optional, for depth)
- 1 tsp (2 g) fresh thyme leaves, stripped

Instructions

1. In a wide heavy skillet over medium-low heat, melt butter with olive oil, add sliced onions, salt, and sugar, and cook slowly, stirring occasionally, until onions are deeply soft and caramelized, about 40–50 minutes; stir in balsamic vinegar near the end if using.
2. Preheat oven to 425°F (220°C). Roll out pastry to fit a baking sheet, score a 1/2-inch (1.2 cm) border, blind-bake for 8–10 minutes until just set.
3. Spread the cooled caramelized onions evenly over the par-baked crust, lay anchovy fillets in a lattice or rows, scatter olives and thyme, and bake 12–15 minutes more until pastry is golden; cool slightly, slice, and serve warm or at room temperature.