Entree: Monaco – Pissaladière (Caramelized onion tart topped with anchovies and black olives typical of the French Riviera)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Additional 1 hr

Total 3 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 cups (360 ml) warm water
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 tbsp (12 g) sugar
- 3 1/2 cups (440 g) all-purpose flour
- 1 1/2 tsp (9 g) salt
- 3 tbsp (45 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for onions
- 4 large yellow onions, thinly sliced, about 28 oz (800 g)
- 1 tsp (5 g) sugar (for caramelizing)
- 12 anchovy fillets, approx. 2 oz (60 g) drained
- 2 tbsp (30 g) anchovy paste (optional, for more intense base)
- 1/2 cup (75 g) black Niçoise or Kalamata olives, pitted and halved
- 2 tsp (10 ml) fresh thyme leaves or 2 sprigs fresh thyme
- Freshly ground black pepper to taste
- Coarse sea salt to taste

Show original ingredient measurements

- 1 1/2 cups (360 ml) warm water
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 tbsp (12 g) sugar
- 3 1/2 cups (440 g) all-purpose flour
- 1 1/2 tsp (9 g) salt
- 3 tbsp (45 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for onions
- 4 large yellow onions, thinly sliced, about 28 oz (800 g)
- 1 tsp (5 g) sugar (for caramelizing)
- 12 anchovy fillets, approx. 2 oz (60 g) drained
- 2 tbsp (30 g) anchovy paste (optional, for more intense base)
- 1/2 cup (75 g) black Niçoise or Kalamata olives, pitted and halved
- 2 tsp fresh thyme leaves or 2 sprigs fresh thyme
- Freshly ground black pepper to taste
- Coarse sea salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: whisk warm water, yeast, and 1 tbsp (15 ml) sugar in a bowl; let sit 5 minutes until foamy. In a large bowl combine flour and 1 1/2 tsp (7.5 ml) salt, make a well and add yeast mixture and 3 tbsp (45 ml) olive oil. Mix to form a dough, turn onto a floured surface and knead 6–8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
2. Caramelize the onions: heat 2 tbsp (30 ml) olive oil in a wide skillet over medium-low heat. Add sliced onions and 1 tsp (5 ml) sugar, stir to coat, reduce heat to low, and cook slowly, stirring occasionally, until deeply golden and sweet, about 40–50 minutes. Season with a pinch of coarse salt, black pepper, and stir in thyme leaves in the last 5 minutes. Remove and let cool slightly.
3. Preheat oven to 475°F (245°C). Punch down dough and roll or press into a rustic oval or round on a parchment-lined baking sheet to about 1/3 inch (8 mm) thickness; create a slight rim.
4. Assemble: if using anchovy paste, spread thinly over the dough base. Pile the caramelized onions evenly over the dough. Arrange anchovy fillets in a crosshatch or parallel pattern across the top. Scatter halved olives over the surface and brush crust lightly with olive oil.
5. Bake until crust is golden and crisp at the edges, about 12–15 minutes. Remove from oven and let rest 5 minutes. Finish with a drizzle of olive oil, an extra sprinkle of thyme if desired, and slice into rustic wedges to serve.

1. Make the dough: whisk warm water, yeast, and 1 tbsp sugar in a bowl; let sit 5 minutes until foamy. In a large bowl combine flour and 1 1/2 tsp salt, make a well and add yeast mixture and 3 tbsp olive oil. Mix to form a dough, turn onto a floured surface and knead 6–8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
2. Caramelize the onions: heat 2 tbsp (30 ml) olive oil in a wide skillet over medium-low heat. Add sliced onions and 1 tsp sugar, stir to coat, reduce heat to low, and cook slowly, stirring occasionally, until deeply golden and sweet, about 40–50 minutes. Season with a pinch of coarse salt, black pepper, and stir in thyme leaves in the last 5 minutes. Remove and let cool slightly.
3. Preheat oven to 475°F (245°C). Punch down dough and roll or press into a rustic oval or round on a parchment-lined baking sheet to about 1/3 inch (8 mm) thickness; create a slight rim.
4. Assemble: if using anchovy paste, spread thinly over the dough base. Pile the caramelized onions evenly over the dough. Arrange anchovy fillets in a crosshatch or parallel pattern across the top. Scatter halved olives over the surface and brush crust lightly with olive oil.
5. Bake until crust is golden and crisp at the edges, about 12–15 minutes. Remove from oven and let rest 5 minutes. Finish with a drizzle of olive oil, an extra sprinkle of thyme if desired, and slice into rustic wedges to serve.