French Onion Tart Pissaladiere Recipe

Name: French Onion Tart Pissaladiere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 8 cups sliced onions (about 2 1/2 lb); 1/4 tsp. salt; pinch pepper; 2 tins (each 1.75 oz./50 g) anchovies, drained; 1 tomato (optional); 16 black olives; 2 tsp. each chopped fresh rosemary and thyme (or 3/4 tsp. dried); 2 cups all purpose flour; 1 pkg. quick rising (instant) yeast; 1 tbsp. olive oil; 1 tsp. granulated sugar; 1 tsp. salt; 1/2 cup water; 1/3 cup cold water

Servings: persons

1/3 cup olive oil
8 cups sliced onions (about 2 1/2 lb)
1/4 tsp. salt
pinch pepper
2 tins (each 1.75 oz./50 g) anchovies, drained
1 tomato (optional)
16 black olives
2 tsp. each chopped fresh rosemary and thyme (or 3/4 tsp. dried)
2 cups all purpose flour
1 pkg. quick rising (instant) yeast
1 tbsp. olive oil
1 tsp. granulated sugar
1 tsp. salt
1/2 cup water
1/3 cup cold water

1
TOPPING: In large heavy saucepan or deep skillet, heat 1/4 cup of the olive oil over medium-low heat; cook onions, uncovered and stirring often, for 20 to 25 minutes or until tender but not browned.
2
Sprinkle with salt and pepper; let cool completely.
3
Cover anchovies with cold water and let stand for 10 minutes, drain and halve each lengthwise.
4
Peel tomato (if using) and chop coarsely.
5
Halve olives and discard pits.
6
DOUGH: In food processor, combine flour, yeast, oil, sugar and salt; process for 30 seconds.
7
Heat water until hot, 125 to 130 degrees F. With motor running, gradually pour in hot water through feed tube; add just enough cold water to make dough form into ball.
8
Process for 1 minute.
9
Transfer dough to lightly floured surface and cover with plastic wrap; let rest for 10 minutes.
10
Roll out into rectangle about 1/8 inch thick; ease into lightly greased 15 X 10-inch jelly roll pan.
11
Trim excess dough and flute edges.
12
Spread onion mixture over top.
13
Sprinkle with rosemary and thyme.
14
Arrange anchovies in lattice pattern over onions.
15
Place olives between anchovies.
16
Scatter tomato (if using) over top.
17
Drizzle remaining olive oil over top.
18
Bake on lower shelf in 425 degrees F. oven for 25 to 30 minutes or until crust is crisp and light golden underneath.
19
serve hot or at room temperature.
20
Source: Canadian Living Magazine

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup olive oil, 8 cups sliced onions (about 2 1/2 lb), 1/4 tsp. salt, pinch pepper, and more.

Yes, French Onion Tart Pissaladiere falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

French Onion Tart Pissaladiere

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions