🧅 Pissaladière
Pissaladière is a Provençal flatbread of bread dough spread thickly with onions cooked slowly in olive oil until soft and sweet, then criss-crossed with anchovy fillets and dotted with black olives. The result is sweet, salty and briny on a chewy base. It is cut into squares and eaten warm or at room temperature as a snack or starter.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g bread dough
- 1 kg onions, thinly sliced
- 45 ml olive oil
- 12 anchovy fillets
- 20 black olives
- Thyme, salt and black pepper
Method
- Cook the onions in the olive oil with thyme over low heat for 45–60 minutes until very soft and golden, without browning; season lightly.
- Roll the dough into a rectangle about 5 mm thick on an oiled tray.
- Spread the onions evenly, leaving a narrow border.
- Lay the anchovies in a lattice and place an olive in each diamond.
- Bake at 220 °C for 20–25 minutes until the base is crisp.
How to make it lighter
- Cook the onions with 2 tbsp oil and a splash of water instead of more oil; 1 tbsp olive oil ≈ 120 kcal.
- Roll the base thinner so more of each slice is onion.
- Serve a square with a large green salad to make a full meal.
History
Pissaladière is a traditional speciality of Nice and the surrounding Côte d'Azur. Its name is usually linked to pissalat, a local salted fish paste once spread on the onions, which today is mostly replaced by anchovy fillets.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →