French🐟 Seafood

Pissaladière

Name: Pissaladière
Total time: 2 h 33 min
Cuisine: French
Ingredients: ~2-3 lb onions; ~¼ cups olive oil; ~1 tsp gray salt; ~1-2 tsp herbs; ~2-3 tbsp anchovies or anchovy paste; ~3-4 cloves garlic; ~1 batch pizza dough, croissant dough, or puff pastry dough; ~8-12 anchovy fillets; ~½ cup olives

⏱ 153 min

A delightful French classic from the Provence region featuring a buttery dough base topped with gently caramelized onions, briny anchovies, and flavorful olives. This traditional Mediterranean dish showcases a harmonious blend of savory and sweet flavors.

Adapted from a video by Bruno Albouze

Pissaladière – Bruno Albouze

Watch on YouTube

Ingredients

onions~2-3 lbest.
olive oil~¼ cupsest.
gray salt~1 tspest.
herbs~1-2 tspest.
anchovies or anchovy paste~2-3 tbspest.
garlic~3-4 clovesest.
pizza dough, croissant dough, or puff pastry dough~1 batchest.
anchovy fillets~8-12est.
olives~½ cupest.

Steps

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1
Prepare the onions by peeling and slicing them thinly with a sharp knife. To minimize tears while cutting, you can freeze the onions for about 30 minutes beforehand.
2
In a large pot, add olive oil, then add the sliced onions, gray salt, herbs, chopped anchovies or anchovy paste, and garlic. Cover and cook on medium-high heat for 30 minutes.
3
Remove the lid and continue cooking for 2 hours, stirring occasionally. Allow the onions to gently caramelize without taking them to a deep, French onion soup-like stage.
4
Prepare your chosen dough—pizza, croissant, or puff pastry—by rolling it into thin sheets or rounds and freeze until ready to use.
5
Pre-bake the dough on both sides in a hot oven at 490°F (255°C) for about 1 minute per side to ensure a crispy, flaky base.
6
Spread the caramelized onion mixture over the pre-baked crust. Arrange anchovy fillets in a crisscross pattern over the onions, then place olives in the gaps created by the anchovies.
7
Bake in the oven for 10 minutes until golden, then serve and enjoy.

Pissaladière

Ingredients

Steps

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