Pissaladière Recipe – Provencal Onion Tart
Introduction
Pissaladière is a savory, French-style onion tart that hails from the sun-drenched region of Provence. This delicious dish features a golden, flaky crust topped with sweetly caramelized onions, ripe tomatoes, fresh thyme, and briny green olives. Often served as an appetizer or light snack, it’s perfect for sharing at gatherings or as a light meal on its own. In this recipe, we combine the goodness of traditional Provencal flavors with a healthy twist, thanks to flax seeds and a touch of extra virgin olive oil. So, let’s dive into making this irresistible, aromatic tart!
Ingredients
| Ingredient | Quantity |
|---|---|
| Active dry yeast | 1/2 teaspoon |
| All-purpose flour (maida) | 1-1/2 cups, plus extra for dusting |
| Extra virgin olive oil | 3 tablespoons |
| Lukewarm water | 1/4 cup |
| Ground flax seeds | 1 tablespoon |
| Onions, thinly sliced | 3 medium |
| Tomatoes, chopped | 1 cup |
| Fresh thyme leaves | Few sprigs |
| Garlic, minced | 3 cloves |
| Salt | As needed |
| Black pepper | As needed |
| Del Monte green olives, pitted | 1/2 cup |
| Extra virgin olive oil (for topping) | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 3g |
| Total Fat | 14g |
| Saturated Fat | 2g |
| Carbohydrates | 30g |
| Fiber | 3g |
| Sugars | 5g |
| Sodium | 250mg |
| Cholesterol | 0mg |
Preparation Time: 15 minutes
Cooking Time: 120 minutes
Total Time: 135 minutes
Servings: 6
Cuisine: French
Course: Appetizer
Diet: Vegetarian
Instructions
1. Prepare the Flaxseed Mixture:
Start by preparing the flaxseed mixture, which will act as a binding agent for the dough. In a small bowl, mix 1 tablespoon of ground flax seeds with 3 tablespoons of lukewarm water. Stir it together and let it sit for about 3 minutes, allowing the mixture to thicken and become gel-like.
2. Make the Dough:
Next, in the bowl of a stand mixer, combine 1/2 teaspoon of active dry yeast with 1-1/2 cups of all-purpose flour. Add the flaxseed mixture, 3 tablespoons of extra virgin olive oil, and 1/4 cup of lukewarm water. Using the dough hook attachment, beat the ingredients on low speed until the dough starts to come together. Continue kneading for about 5-8 minutes until the dough forms a ball and comes clean from the sides of the bowl.
3. Let the Dough Rise:
Transfer the dough into a greased bowl and cover it with plastic wrap. Allow the dough to rest for about 40-45 minutes, or until it has doubled in size.
4. Prepare the Onion Topping:
While the dough is proofing, it’s time to prepare the flavorful caramelized onion topping. In a large sauté pan, heat 2 tablespoons of olive oil over low heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the thinly sliced onions to the pan and cook them slowly over low heat, stirring occasionally. The onions should become tender and lightly caramelized. Be careful not to burn them—this process can take around 20-25 minutes. Once the onions are soft and sweet, add the chopped tomatoes to the pan and cook for an additional 10 minutes, allowing all excess liquid to evaporate. Season with fresh thyme leaves, salt, and pepper, then remove from heat and let the mixture cool to room temperature.
5. Preheat the Oven:
While the topping cools, preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper and set it aside.
6. Shape the Dough:
Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough into a circle about 9 inches in diameter. Place the rolled dough onto the prepared baking sheet.
7. Assemble the Pissaladière:
Spread the cooled caramelized onion mixture evenly over the surface of the dough. Scatter the pitted green olives on top for an added burst of flavor and color.
8. Rest Before Baking:
Let the assembled pissaladière rest for about 20 minutes, allowing the dough to relax and rise slightly before baking.
9. Bake the Tart:
Place the baking sheet in the preheated oven and bake for about 30 minutes, or until the crust is golden brown and the topping looks bubbly and cooked through.
10. Cool and Serve:
Once done, remove the pissaladière from the oven and allow it to cool slightly. Slice the tart into wedges and serve warm or at room temperature.
Serving Suggestions
Pissaladière can be served as a stand-alone appetizer or paired with other French dishes. For a more complete meal, try serving it with a side of Cauliflower Au Gratin, a French-style cauliflower and cheese bake that will complement the richness of the onion topping. Enjoy this delicious Provencal treat with a glass of chilled white wine or a refreshing iced tea.
Tips & Variations
- For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to add a binding agent like xanthan gum to help with the texture.
- Add anchovies for a more traditional touch, as they are often included in classic pissaladière for an extra umami flavor.
- If you prefer a flakier crust, you can use puff pastry instead of the dough, though it will change the texture slightly.
Conclusion
This Pissaladière recipe is a celebration of Provencal flavors, combining the sweetness of caramelized onions, the freshness of tomatoes, and the tang of green olives—all nestled in a perfectly baked crust. Whether you’re hosting a dinner party, preparing a picnic basket, or just looking to enjoy a light meal at home, this French onion tart will always impress.
