Pissaladière

Background and History

Pissaladière is a classic dish hailing from the Provence region of France, particularly associated with Nice. This savory tart shares some similarities with a pizza but embodies distinctive flavors that are grounded in the region's culinary traditions.

Traditionally, it's made with a thick bread-like base, topped with caramelized onions, garlic, anchovies, and olives. The name "pissaladière" is derived from "pissalat," which is an ancient condiment made by macerating small fish, particularly anchovies. This dish was originally designed for fishermen as a thrifty, non-expensive meal that could feed a hungry family. Since the time of the Romans and Greeks, people have enjoyed versions of this dish, thanks to its simple preparation and rich taste.

Ingredients

• All-purpose flour - 2 cups
• Warm water - 3/4 cup
• Yeast - 1 packet (about 2 1/4 teaspoons)
• Sugar - 1 teaspoon
• Olive oil - 3 tablespoons
• Salt - 1 teaspoon, plus more to taste
• Onions - 2 large, thinly sliced
• Garlic - 2 cloves, minced
• Anchovies - 10 fillets
• Olives - 1 cup (preferably Niçoise olives)
• Herbes de Provence - 1 teaspoon

Preparation

Dough Preparation

1. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit until frothy, about 5-10 minutes.
2. In a large bowl, mix the flour and salt.
3. Add the yeast mixture and 2 tablespoons of olive oil into the flour mix. Stir until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
5. Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.

Topping Preparation

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add the onions and cook slowly, stirring occasionally, until they are golden and caramelized, about 30 minutes.
3. Add the garlic, herbes de Provence, and season with salt.

Cooking Process

1. Preheat the oven to 475°F (245°C).
2. Roll out the dough on a floured surface to fit a baking sheet.
3. Transfer the dough to the sheet and prick all over with a fork to prevent bubbling.
4. Spread the caramelized onions evenly over the dough.
5. Arrange the anchovies on top in a crisscross pattern and place the olives in the gaps.
6. Bake the Pissaladière in the preheated oven for 15-20 minutes until the edges are golden brown.
7. Remove from the oven and let cool slightly before slicing.

Enjoying Your Pissaladière

To make the most of your Pissaladière, serve it warm or at room temperature. It's a great appetizer or main course, ideal for a lunch paired with a light salad or a chilled white wine from Provence. Savor the balance of sweet caramelized onions with the savory, salty punch of anchovies and olives. The dish can also be enhanced with fresh herbs, like thyme or rosemary, which complement its rustic flavors.

Store any leftovers in the refrigerator and enjoy the next day, either cold or reheated. It's a dish that encapsulates the essence of Provence and is sure to delight the palate with its rich, yet simple ingredients.