Pissaladière (Provençal Onion Tart)

Pissaladière is a classic Provençal onion tart from Nice, made with sweet, slow-cooked onions on a crisp puff pastry base, topped with black olives and (optionally) anchovies. Easy and thrifty to make, it’s a dish I turn to all year long, but especially in summer. It’s delicious served warm or at room temperature as a light lunch or light dinner.

Pissaladière: The Traditional French Onion Tart from Provence

This classic tart from Nice is also one of my staple recipes whenever I visit my parents in the South of France. Perfect for the hot weather, this is a dish I make on repeat alongside gazpacho and my Garlic & Tomato Pasta.

Pissaladière is essentially a caramelised onion tart, traditionally studded with anchovies and black olives, and it’s every bit as thrifty as it is delicious. A handful of humble ingredients, transformed slowly over the hob, become something rather spectacular. Ideal for a light lunch, a light dinner, or cut into squares for a buffet.

A friend recently asked me where the name Pissaladière actually comes from. According to Wikipedia, it takes its name from pissalat, an anchovy paste condiment that originated in Nice, and the earliest written record of the recipe dates all the way back to 879.

It’s a Mediterranean recipe that has become a firm favourite well beyond my kitchen table. One that I love to bring along to my kids’ school school events or for potluck parties.

Because the anchovies are used more as a seasoning than a main ingredient, pissaladière sits naturally within a flexitarian way of eating as it’s largely plant-based, with just a little fish adding real depth of flavour. You can leave the anchovies out altogether if you’d rather, or try my caramelised onion tart for a fully vegetarian or vegan version.

Why You’ll Love This Recipe

• Made with just a handful of thrifty, everyday ingredients
• Naturally flexitarian: the anchovies add flavour rather than bulk, and can be left out entirely
• Uses shop-bought puff pastry for a quick, no-fuss base, though homemade shortcrust works well too
• Delicious served warm or at room temperature, making it ideal for entertaining ahead of time
• A genuine crowd-pleaser, tried and tested at school events and family gatherings alike
• Leave the anchovies out or swap for capers to make it vegan

Watch How to Make Pissaladière

Ingredient Notes

• Yellow onions: the real star of the dish; cooking them low and slow is what gives pissaladière its sweet, jammy base.
• Olive oil: used generously to soften and caramelise the onions.
• Puff pastry: shop-bought keeps this recipe quick and thrifty; a homemade shortcrust pastry makes a lovely, sturdier alternative.
• Anchovies: traditional, and what gives pissaladière its name, but easy to leave out if you prefer. For a vegetarian or vegan version, try my caramelised onion tart instead.
• Black olives: go for pitted olives so the tart is easy to eat; Niçoise olives are traditional if you can find them.

How to Make Pissaladière

Step 1: Prepare the Onions

Start by slicing 1kg of yellow onions thinly, using a sharp knife or a mandoline if you have one, the finer the slice, the more evenly they’ll cook down.

Heat 6 tablespoons of olive oil in a large frying pan over a medium-high heat, then add the onions along with 3 tablespoons of water. Give everything a good stir, then pop the lid on and cook over a low to medium heat for around 25 minutes, until the onions are soft and jammy. Stir often during this time so they cook evenly and don’t go too brown. Once softened, season to taste with salt and cook uncovered for a further 5 minutes or so, to let any excess liquid bubble away.

Step 2: Prepare the Pastry Base

Preheat the oven to 200°C/400°F (fan 180°C) and roll out a large sheet of puff pastry onto a lined baking tray. Score a 1cm border around the edge with a sharp knife, taking care not to cut all the way through. This will give the pastry its neat, golden frame once baked.

Step 3: Build the Tart

Spread the cooked onions evenly over the pastry, keeping within the scored border. If you’re using anchovies, lay them over the top in a criss-cross or diagonal pattern, then dot the whole tart with pitted black olives.

Step 4: Bake and Serve the Pissaladière

Bake for 25–30 minutes, until the pastry is golden and beautifully puffed up around the edges. Serve warm or at room temperature, with a crisp green salad on the side.

Top Tips for Success

• Don’t rush the onions: slow, covered cooking is what gives them their sweet, caramelised flavour.
• Score, rather than cut, the pastry border, so it puffs up neatly around the filling as it bakes.
• A good-quality puff pastry makes all the difference if you’re taking the shop-bought shortcut.
• Resist serving it piping hot: pissaladière is at its best warm or at room temperature, once it’s had time to settle.

Topping Variations

If you are after authenticity, don’t change a thing. Otherwise, this tart is easy to adapt to what you have to hand or who you’re serving it to. Try:

• A scattering of fresh thyme or herbes de Provence over the onions before baking
• Capers in place of, or alongside, the anchovies for a briny hit
• Niçoise olives instead of regular black olives, for an authentic finish
• A vegetarian or vegan version, following my caramelised onion tart recipe instead

What to Serve with Pissaladière

Pissaladière is lovely served simply, cut into squares or wedges, with a crispy green. It works equally well as a light lunch or light dinner, as a starter for a summer dinner party, or cut into smaller pieces as part of a buffet spread. In the winter you can serve it alongside a warming soup for a hearty dinner.

Storing and Reheating

Pissaladière keeps well in an airtight container in the fridge for up to 2 days. Enjoy leftovers cold or at room temperature, or warm gently in the oven for a few minutes to freshen up the pastry. The microwave will leave it soft, so it’s best avoided.

Frequently Asked Questions

I hope you enjoy this pissaladière recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

Other Things You Might Like

• Curried Root Vegetable Casserole [vegan] [gluten free]
• Easy French Onion Soup
• Leek Tart
• Asparagus Puff Pastry Bundles