Recipe from Provence: Onion Tart – Pissaladière

by Dr. Jessie Voigts /
Dr. Jessie Voigts's picture
Jun 26, 2014 / 0 comments

Recently, we reviewed an extraordinary book: Provence Food and Wine: The Art of Living – here’s one of the recipes from it!


Provence Food and Wine: The Art of Living


Click here to read our review and author interview

Click here for another delicious recipe: Berry Mille-feuilles with Orange Cookies - Mille-Feuilles de Tuiles à l’Orange aux Fruits Rouges


Recipe from Provence: Onion Tart – Pissaladière. From Provence Food and Wine: The Art of Living


For the dough:

1 packet instant dry yeast dissolved in 1 cup (237 mL) lukewarm water
1 teaspoon granulated sugar
2 cups (250 g) all-purpose flour, plus more for kneading
1/2 teaspoon sea salt
3 tablespoons (45 mL) extra virgin olive oil, plus more for greasing


For the topping:

5 tablespoons (75 mL) extra virgin olive oil
3 pounds (1.3 kg) yellow onions, thinly sliced (about 4 large onions)
6 cloves garlic, minced
2 teaspoons granulated sugar
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh savory
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
1/2 cup (72 g) black Niçoise olives, pitted
4–6 anchovy fillets, packed in oil


To prepare dough:

1. In a mixing bowl, add the sugar to the yeast mixture. Stir and set aside for 5 to 7 minutes, until the yeast starts to bubble.

2. In a large mixing bowl, combine the flour and salt. When the yeast is bubbling, add it to the flour mixture and stir. Add 3 tablespoons (45 mL) of the oil and mix well to combine. If the dough is too wet, add more flour. The dough should not be sticky.

3. Turn out the dough on a lightly floured work surface. Knead for 8 to 10 minutes, until smooth. Form the dough into a ball.

4. Lightly grease a large bowl with the oil. Place the dough ball into the prepared bowl, cover with a damp kitchen towel, and let rise in a warm, draft-free place for 1 to 11/2 hours, until the dough has doubled in size.

5. Grease a large baking sheet with the oil. Using your hands, flatten the dough onto the sheet. Make sure the dough is evenly distributed. Let rise for another 30 minutes.


To prepare topping:

1. In a large sauté pan, warm the oil over medium high heat. Add the onions and cook for 7 to 9 minutes.
Add the garlic, stir well, and cook for another minute.
Add the sugar, stir well, and cook for 5 to 7 minutes.
Add the herbs, 1/2 teaspoon of the salt, and a grind of black pepper and continue cooking for another 20 minutes or so, until the onions start to turn brown.

2. Preheat the oven to 325°F (160°C).

3. Bake the dough for 25 minutes. Remove from the oven and cover with an even layer of the cooked onion mixture.

4. Raise the oven temperature to 375°F (190°C). Bake for another 25 to 30 minutes. Remove from the oven and distribute the anchovies and olives on top of the tart.

5. Serve warm or at room temperature. The tart will keep in the refrigerator for up to 2 days. If refrigerated, reheat in the oven at 375°F (190°C) for 15 minutes before serving.

(Note: HA! This will NOT last in our house)


Learn more at:

Or of course at any bookstore, or online. Enjoy!



Reprinted with permission from Provence Food and Wine: The Art of Living by François Millo and Viktorija Todorovska, Agate Surrey, March 2014.

Photos are copyright © François Millo