This is the pie that rhymes most with the summer sun: the pissaladière is at the heart of all salt cravings these past few days. How to make this traditional recipe with anchovies and onions. With a score of 4.5/5, it has been validated and approved by our internet users and will be a guaranteed success.
If some like to give the pissaladière to Italy, it is from the region of Nice that the traditional recipe comes, well… we will come back to this… In Nice it is called the “pissaladière”. The base, a bread dough, preferably homemade, on which we sprinkle a good amount of sliced onions, a few olives and anchovies.
But what is the real origin? We like the little wars about the origin of certain typical gastronomy dishes with a capital G. How about the pissaladière? No one croaking this time, the origin would be Italian, more precisely Genoese, and would date from the 15th century. It is often classified in the category of savory pies, but in reality it is more like a pizza. In France, according to a chronicle of Europe 1, “the first written traces of the pissaladière date back to the 19th century, and we are talking about “pissalat à la niçoise”, a bread dough covered with pissalat and then baked.“Your mouth is probably watering already, here is the best recipe from the Journal des Femmes.
The ingredients to make a traditional pissaladière
To make this recipe you don’t need to make the bottom of the cupboard, the list of ingredients is quite short and simple. Moreover, one of our Internet users believes that it is “very quickly if you take frozen onions“.
- 200 g flour
- 100 g of butter
- 1 pinch of salt
- 1 kg onion
- 6 tablespoons of olive oil
- 1 sprig of thyme
- 1 can of anchovy fillets
- 12 beautiful black olives
The steps to make a traditional pissaladière
These steps are taken from our top-rated recipe on Journal des Femmes Cuisine. You can of course adapt them according to your tools and wishes.
- Pour the sifted flour into a bowl, add salt and butter cut into very small pieces. Work with your fingertips and make an indentation in the center and pour 5 cl of cold water. Shape the dough into a ball and let it rest in the fridge for at least 30 minutes.
- Peel the onions and cut them into rings 0.5 cm thick. Put them in an ovenproof dish with 5 tablespoons of olive oil, 3 tablespoons of water and a pinch of salt. Cover and cook for 40 minutes.
- At the end of cooking, remove the lid to evaporate as much juice as possible, but without letting the onions brown, which must be candied.
- Preheat the oven to 210°C. Roll out the dough and line a tart dish (or a 20cm x 28cm rectangular dish for an aperitif).
- Add the completely cooled onions to the dough, level the surface.
- Sprinkle with thyme and make braces with the anchovy fillets (cut in half lengthwise). Spread the olives, drizzle with olive oil and bake for 25 to 30 minutes.
One of our Internet users suggests putting the anchovies at the end of cooking “5 or 6 minutes before“to prevent”dry nets look like matches”. To taste, some prefer it hot, others like to eat their pissaladière hot or even cold. You can accompany it with a seasonal green salad for lunch or cut into small pieces for an aperitif.
