Oh, you are going to LOVE this! This Niçoise Pissaladière with Caramelized Onions and Black Olives is like a little trip straight to the south of France without even needing a passport. Seriously, it’s a classic from Nice, and it’s just *divine*. My absolute favorite part is how the onions get so sweet and jammy – it’s pure magic. It really reminds me of lazy summer afternoons spent by the Mediterranean. I’ve been making variations of this tart for years, and this specific recipe just nails that authentic flavor profile. It’s one of those dishes that feels fancy but is actually super simple to whip up, which is always a win in my kitchen!
Why You'll Love This Niçoise Pissaladière with Caramelized Onions and Black Olives
Seriously, this tart is a winner for so many reasons! You’re going to adore how:
- It’s surprisingly easy to make. The dough is simple, and the real magic happens while the onions cook down.
- Those caramelized onions are just out-of-this-world delicious – sweet, savory, and so rich!
- You get that genuine taste of French Riviera cooking right in your own home.
- It’s super versatile! Serve it as a light lunch, a starter for a dinner party, or even a yummy appetizer.
- The balance of sweet onions, briny olives, and that lovely crust is just perfection.
Ingredients for Your Niçoise Pissaladière with Caramelized Onions and Black Olives
Alright, let’s get everything ready for this amazing tart! You’ll need:
- About 1 pound of yellow onions, and trust me, slicing them thin is key here!
- 2 tablespoons of good olive oil for cooking those onions until they’re just perfect.
- A tiny teaspoon of sugar – this helps them caramelize beautifully.
- Just a dash of salt and black pepper to bring out all those flavors.
- 1 pound of pizza dough. I usually grab one from the grocery store, and make sure it’s at room temperature so it stretches nicely.
- Another tablespoon of olive oil for brushing the dough.
- About half a cup of pitted black olives, halved. These give that lovely salty punch!
- A tablespoon of fresh thyme, chopped. The smell is amazing!
- And, if you’re feeling adventurous, about 2 ounces of anchovy fillets. They’re optional, but they add a real authentic kick! Just drain them and pat them dry.
Ingredient Notes and Substitutions
So, about those ingredients! For the onions, don’t skimp on the cooking time; that slow caramelization is where all the flavor is. You can use any good quality olive oil, but a nice extra virgin one is always lovely. If you can’t find pizza dough, a pre-made puff pastry or even a simple homemade pie crust would work in a pinch, though the pizza dough gives it that classic Niçoise feel. The sugar isn’t strictly essential, but it really speeds up the caramelization process and adds a subtle sweetness that balances everything out. Fresh thyme is wonderful, but if you only have dried, about a teaspoon of dried thyme will do the trick!
How to Prepare Niçoise Pissaladière with Caramelized Onions and Black Olives
Okay, let’s get down to business and make this incredible Niçoise Pissaladière! It’s really not complicated, I promise. The most important part is giving those onions the time they deserve to get super sweet and golden. Once that’s done, the rest just falls into place like magic!
Caramelizing the Onions to Perfection
This is truly the heart of our Niçoise Pissaladière. Grab a big skillet and pour in those 2 tablespoons of olive oil. Get it over medium-low heat – we don’t want to rush this! Toss in your thinly sliced onions, that little bit of sugar, salt, and pepper. Now, the key is patience. Stir them every so often, and let them just soften and slowly turn this gorgeous deep golden brown. This can take anywhere from 30 to 45 minutes, maybe even a bit longer. If you want to add a little extra *oomph*, toss in a tablespoon of balsamic vinegar during the last 10 minutes. It makes them even richer and more delicious!
Assembling Your Niçoise Pissaladière
Once your onions are beautifully caramelized, it’s time to build our tart! First things first, get that oven preheated to 425°F (220°C). While it’s heating up, take your pizza dough and gently stretch or roll it out on a lightly floured surface. Aim for a rectangle, about 10×14 inches. Carefully transfer this to your baking sheet. Now, brush the whole surface with that remaining tablespoon of olive oil. Spoon those jammy caramelized onions all over the dough, leaving a little border around the edges – we don’t want everything oozing out! Then, artfully arrange your halved black olives on top. If you’re using the anchovies, scatter them over the olives. Finish by sprinkling everything with that fresh, fragrant thyme. Doesn’t it look amazing already?
Now, pop that beauty into the preheated oven and bake it for about 15 to 20 minutes. You’re looking for a crust that’s golden brown and looks perfectly cooked through. The smell filling your kitchen will be absolutely divine! Let it cool just a tiny bit before you slice into it. Trust me, it’s worth the wait!
Tips for a Perfect Niçoise Pissaladière with Caramelized Onions and Black Olives
To make sure your Niçoise Pissaladière turns out absolutely perfect every time, a few little tricks really help. For a gorgeous golden crust, make sure your oven is fully preheated. If you find your pizza dough is a bit sticky, just dust your hands and the surface lightly with flour – it makes handling it so much easier. To avoid any sogginess on the bottom, try not to overload it with too many onions, and make sure you’ve preheated your baking sheet in the oven for a minute or two before placing the assembled tart on it. This helps give the bottom crust a nice crisp!
Serving and Enjoying Your Niçoise Pissaladière
This Niçoise Pissaladière with Caramelized Onions and Black Olives is honestly delicious no matter how you serve it! I personally love it warm, straight from the oven, when the crust is still a little crisp and the onions are melty. But, it’s also fantastic at room temperature, making it perfect for picnics or when you’re entertaining and want something ready to go. Just slice it up and enjoy that wonderful sweet and savory goodness!
Frequently Asked Questions About Niçoise Pissaladière
Got questions about this amazing Niçoise Pissaladière with Caramelized Onions and Black Olives? I’ve got answers!
Can I make the caramelized onions ahead of time for this Niçoise Pissaladière? Absolutely! The onions are even better the next day. Just let them cool completely, pop them into an airtight container, and they’ll keep in the fridge for about 3-4 days. It makes assembling the tart super quick when you’re ready!
What are good side dishes to serve with Niçoise Pissaladière with Caramelized Onions and Black Olives? This tart is pretty much a meal on its own, but it’s lovely with a simple green salad. Think mixed greens with a light vinaigrette – it cuts through the richness beautifully. A chilled glass of rosé wouldn’t hurt either!
Is it possible to make this recipe vegetarian or vegan? It’s already vegetarian if you skip the anchovies! For a vegan version, you’d need to swap out the pizza dough for a vegan one (check the ingredients for eggs or dairy) and skip the anchovies. The rest of the ingredients are plant-based.
How long does Niçoise Pissaladière with Caramelized Onions and Black Olives keep? Honestly, it’s best eaten the day it’s made, but leftovers are still delicious! Store any remaining tart in an airtight container in the refrigerator for up to 2 days. You can gently reheat it in a low oven or enjoy it cold.
Nutritional Information Disclaimer
Just a little heads-up about the nutrition info! Since everyone uses slightly different ingredients and brands, the calorie counts and other details are just estimates. They’re meant to give you a general idea, but your actual numbers might vary a bit. Happy baking!
Print
Niçoise Pissaladière: Divine Caramelized Onion Tart
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A savory tart from Nice, France, featuring a sweet caramelized onion topping, briny black olives, and often anchovies on a simple dough base.
Ingredients
- 1 pound yellow onions, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound pizza dough
- 1 tablespoon olive oil
- 1/2 cup pitted black olives, halved
- 1 tablespoon chopped fresh thyme
- Optional: 2 ounces anchovy fillets, drained and patted dry
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. Add the sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, for 30-45 minutes, or until the onions are deeply caramelized and softened.
- Preheat your oven to 425°F (220°C).
- On a lightly floured surface, stretch or roll out the pizza dough into a rectangle, about 10×14 inches. Transfer the dough to a baking sheet.
- Brush the dough with 1 tablespoon of olive oil.
- Spread the caramelized onions evenly over the dough, leaving a small border.
- Arrange the halved black olives over the onions. If using, scatter the anchovy fillets on top. Sprinkle with fresh thyme.
- Bake for 15-20 minutes, or until the crust is golden brown and cooked through.
- Let cool slightly before slicing and serving.
Notes
- For a richer flavor, you can add a tablespoon of balsamic vinegar to the onions during the last 10 minutes of caramelizing.
- Ensure the onions are cooked slowly to achieve deep caramelization without burning.
- This can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Niçoise Pissaladière, caramelized onions, black olives, French tart, savory pastry, onion pie, Niçoise cuisine