La pissaladière (pissaladiera in Provencal dialect) is a culinary specialty of the region of Nice. As it is some sort of onion pie, it is often considered as a type of pizza, and in fact the traditional Pissaladière is made with bread dough, along with pissalat, a sort of a paste or salted cream made from sardines or salted anchovies which gives this dish its name. As time passed, the pissalat has been replaced by the anchovies cream or filets.
The Pissaladière that I’m going to introduce is a modified version of Michèle’s. I haven’t forgotten my mushrooms – the recipe will be coming next. 😉
- 1 shortcrust pastry or pizza dough
- 4 big onions (sliced)
- 4 tomatos (thick slices)
- 1 can of anchovies
- some olives (sliced, optional)
- some herbs of Provence (or a mix of savory, marjoram, rosemary, thyme and sage – optional)
- Preheat oven at 210°C (410°F – gas mark 6).
- Heat up some olive oil in the pan or wok and saute the onions till they are a bit golden brown. Sprinkle some salt on it.
- Lay the onions onto the pie dough, spread sliced tomatoes on top of the onions. Sprinkle some dried herbs on it, and then some anchovies and sliced olives.
- Bake it for about 25 to 30 minutes.
Not only it’s delicious and flavourful, it’s also a simple, easy to fix and healthy meal (unlike your regular pizza, no cheese or sausage in there ). It’s an effective solution to get kids to eat veggies. 😉
It tastes great even without the herbs sprinkled on top of it. The sauté onions just bring out all the delicious flavour.