Pissaladiera, Nice Onion Tart, Onion and Anchovy Tart
This pissaladiere recipe bakes a bread-dough base under a thick layer of onions cooked low and slow until sweet, finished with anchovy fillets in a diamond pattern and black olives. It is the savoury tart of Nice, with no egg custard and no cheese — the onions do all the work. One serving is about 195 g.
Pissaladière comes from Nice, on the French Riviera, and its name comes from pissalat, a salted anchovy paste that was once spread on the dough before the onions went on. The first written recipe dates to the year 879 in Provence. Today whole anchovy fillets usually replace the paste, but the tart is the same: bread dough, slow-cooked onions, olives and fish — and it is still eaten warm or cold, often with an apéritif.
Pairs well with: A green salad and a glass of chilled rosé.
Provenance
France
Niçoise Heritage
Nordic & European
Time Dedication
2h 45m
90m prep • 75m cook
Batch Yield
8 Servings
412 kcal per serving
1 serving ≈ 195 g
Technical Skill
Intermediate
Medium (Slow Onions)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Prime Metabolic Fit
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Niçoise Heritage
Photo: Cdg83, CC BY-SA 4.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $2–3 per serving at home (USD)
Good pissaladière is judged by the onions: soft, sweet and golden, in a layer half as thick as the base.
Execution Methodology & Culinary Technique
Prep Stage: Dough & Onions
90 Mins • Kneading & Rising
Mix the flour, yeast, warm water, 30 g of olive oil and salt into a soft dough, knead for 8 minutes until smooth, then cover and leave to rise for about 60 minutes until doubled. While it rises, slice the onions thinly — they are the heart of the dish, so take your time.
Maestro Tip: The dough should feel soft and slightly tacky, not stiff — add a spoonful of water if it fights back.
15 Mins Room temperature, ~20°C (68°F)
Mix the flour and yeast in a large bowl, add the warm water, 30 g of olive oil and the salt, and stir until a shaggy dough forms. Knead on a floured surface for about 8 minutes until smooth and elastic.
Knead until the dough springs back when poked — under-kneaded dough bakes dense.
Done when: Smooth, elastic dough that springs back when pressed.
60 Mins Warm place, ~25°C (77°F)
Shape the dough into a ball, place it in a lightly oiled bowl, cover with a cloth, and leave in a warm place for about 60 minutes until doubled in size.
A turned-off oven with the light on is a good warm spot.
Done when: Dough doubled, soft and puffy.
50 Mins Low heat, ~120°C (250°F)
While the dough rises, heat 60 g of olive oil in a wide pan over low heat. Add the onions, garlic, thyme and sugar with a pinch of salt, cover, and cook very gently for about 50 minutes, stirring every 10 minutes, until the onions are soft, sweet and golden — almost a puree. Do not let them brown hard.
Low and slow is everything here — browned onions taste bitter, sweet soft ones taste like Nice.
Done when: Onions collapsed, golden and sweet-smelling, with no dark edges.
10 Mins Room temperature, ~20°C (68°F)
Heat the oven to 220°C (425°F). Knock the dough back, roll or stretch it into a rectangle about 30 x 40 cm, and lay it on an oiled baking tray, pressing it to the edges.
Leave the dough slightly thicker than a pizza — pissaladière has a proper bread base.
Done when: Even rectangle, about 1 cm thick, filling the tray.
25 Mins Oven, 220°C (425°F)
Spread the onions thickly over the dough, leaving a small border. Lay the anchovy fillets in a diamond lattice over the onions and place an olive in the centre of each diamond. Bake for 20–25 minutes until the base is golden and crisp underneath.
Lift a corner with a spatula to check — the base should be golden, not pale.
Done when: Golden crust, bubbling onions, anchovies crisped at the edges.
10 Mins Cooling, ~60°C (140°F)
Leave the tart to cool for 10 minutes so the onions set, then cut into 8 squares. Serve warm or at room temperature.
Pissaladière is just as good cold, which is why it travels so well to picnics.
Done when: Squares that hold their shape, with the anchovy lattice still visible.
Finishing Touches & Plating
Cut the pissaladière into squares and serve warm or at room temperature, with a green salad alongside.
Nutritional Physiology & Benefits
Energy
412
kcal / serving
Protein
11g
Complete AA
Carbs
62g
Complex
Fats
14g
Healthy
| Energy | 412 kcal |
| Protein | 11 g |
| Carbohydrates | 62 g |
| Fat | 14 g |
| Fibre | 4.5 g |
| Sugar | 6.1 g |
| Sodium | 840 mg |
| Energy | 211 kcal |
| Protein | 5.4 g |
| Carbohydrates | 31.5 g |
| Fat | 7.1 g |
| Fibre | 2.3 g |
| Sugar | 3.1 g |
| Sodium | 431 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Onions supply vitamin C and B vitamins; anchovies add vitamin D, vitamin B12 and calcium, and olives add vitamin E.
Onions, Slow-Cooked
A kilogram of onions cooks down into a sweet, soft layer that gives the tart its flavour and about 4.5 g of fibre per serving.
Anchovies for B12 & D
The anchovy fillets add vitamin B12, vitamin D and calcium in a small amount — a little fish goes a long way.
No Cheese, No Custard
Unlike quiche, pissaladière has no egg custard or cheese — the topping is simply onions, fish and olives on bread dough.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Vegetables
Green Salad
A crisp green salad with a sharp vinaigrette balances the sweet onions and salty anchovies.
Drinks
Chilled Rosé
A cold glass of Provençal rosé is the classic partner — light, dry and made for this tart.
Full Menus
A Niçoise Lunch
Serve two squares with salad and rosé, and finish with fresh fruit — a lunch that tastes like the Côte d'Azur.
Sides
As an Apéritif
Cut into small squares, pissaladière is a classic apéritif bite with a pre-dinner drink.
Complete menu
Serve two squares with a green salad and a glass of chilled rosé, and finish with fresh figs or melon.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Do Not Rush the Onions
High heat browns the onions before they turn sweet, and the tart loses its character — keep the heat low for the full 50 minutes. This is general guidance, not medical advice.
Do Not Add Cheese
Cheese is not part of pissaladière and would smother the onion and anchovy flavours — the traditional topping needs nothing else. This is general guidance, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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