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
Scale
- 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