Pissaladiere captures the traditions and cultures of Provence. This is an iconic Nicoise tart with a golden base, topped with caramelised onions, olives, and anchovies. It offers a blend of savoury, salty, and sweet.
Pissaladiere may look simple, but with the right technique, it is a delightful tart that can be used as a starter or side. At Cooking Classes in Provence, we provide the secrets to making the perfect pissaladiere:
The Right Dough
Your base should be strong and tender. Your dough should resemble pizza dough. The secret to making the perfect pissaladiere base is to use high quality bread flour, giving it the time needed to rise.
- Be generous in your olive oil to create a supple and flavourful dough
- Let it rise slowly for several hours or overnight, helping the dough develop flavour and texture
- Roll your dough thin to create a chewy base
Caramelising the Onions
Caramelised onions are the star of pissaladiere. You need to remain patient, rather than focusing on speed when it comes to getting your onions soft and golden.
- Finely slice your onions and cook them on gentle heat with olive oil. We recommend around thirty minutes to encourage their natural sweetness
- Don’t over-brown your onions, you want them golden in colour
- Add thyme sprigs to add aroma to your onions
- Add a dash of Provencal white wine or sugar at the end to encourage sweetness
Add Saltiness
Anchovies and olives add a touch of saltiness to your pissaladiere. You need to balance your saltiness to avoid the risk of overwhelming the sweetness of your caramelised onions.
- Select anchovies that are packed with olive oil. Rinse them if they are too salty
- Arrange your anchovies in a lattice pattern across the tart with black olives to create the perfect finish
- Always taste before seasoning. Onions should be lightly seasoned and anchovies and olives don’t need seasoning, they will naturally add the saltiness you need
Bake Until Golden
When it comes to baking your pissaladiere, you will need your oven set on high with an even temperature to allow the crust to crisp, while the onions remain soft and sweet. Always preheat your oven and bake your tart on a pizza stone.
Your pissaladiere is ready when the base is firm, the edges are golden, and your home kitchen smells of Provence.
Serve Your Pissaladiere Like a Local
This authentic Provencal tart can be eaten hot, warm, or at room temperature. It’s a firm favourite for picnics, platters, and light lunches. Pair it with a flavourful Provencal rose and green salad.
Conclusion
Making the perfect pissaladiere like a Provencal chef is about embracing simple ingredients, taking your time, and allowing the ingredients to shine. When you take your time, allowing your dough to rise, caramelising your onions with patients and balancing your ingredients, you will enjoy a tart that tastes as though you bought it at a local Provencal market. If you want one-on-one instruction on how to make the perfect pissaladiere, contact Cooking Classes in Provence today.
