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Read the full recipe after the video.
Recipe Summary
Yield: Makes one 17-by-12-inch tart
3073_010707_pissaladiere.jpg
Ingredients
Ingredient Checklist
Pissaladiere Dough
1/4 cup olive oil, plus more for pan and plastic wrap
4 medium cloves garlic, finely chopped
3 medium onions, thinly sliced
2 teaspoons coarse salt
1 tablespoon fresh thyme leaves
1/4 cup fresh flat-leaf parsley, coarsely chopped
1 1/2 pounds ripe plum tomatoes
24 anchovies
1/4 cup Nicoise olives, pitted and thinly sliced lengthwise
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 17-by-12-inch tart
3073_010707_pissaladiere.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 17-by-12-inch tart
Recipe Summary
Yield: Makes one 17-by-12-inch tart
Yield: Makes one 17-by-12-inch tart
Makes one 17-by-12-inch tart
3073_010707_pissaladiere.jpg
3073_010707_pissaladiere.jpg
Ingredients
Ingredients
- Pissaladiere Dough
- 1/4 cup olive oil, plus more for pan and plastic wrap
- 4 medium cloves garlic, finely chopped
- 3 medium onions, thinly sliced
- 2 teaspoons coarse salt
- 1 tablespoon fresh thyme leaves
- 1/4 cup fresh flat-leaf parsley, coarsely chopped
- 1 1/2 pounds ripe plum tomatoes
- 24 anchovies
- 1/4 cup Nicoise olives, pitted and thinly sliced lengthwise
Directions
Lightly oil a 17-by-12-inch rimmed baking sheet, and set aside. Roll out dough to a 17-by-12-inch rectangle, and fit into sheet, folding up the edges slightly to form a small lip. Prick dough all over with a fork. Cover with oiled plastic wrap, and let rise in a warm place until slightly puffed, about 30 minutes.
Preheat oven to 450 degrees, with a rack in the center. Heat olive oil in a large skillet over medium heat. Add garlic, onions, and salt. Cook, stirring occasionally, until onions begin to brown, about 10 minutes. Add thyme and parsley; set aside to cool.
Cut tomatoes in half lengthwise, and scoop out seeds with a melon baller or small spoon. Slice tomato halves lengthwise into 1/4-inch-thick strips; distribute evenly over dough. Arrange onions on top, then add anchovies in a decorative pattern to form X-shapes. Dot with olives. Bake 12 minutes. Rotate sheet, and continue baking until crust is golden, about 15 minutes more. Remove from oven; using a large spatula, transfer to a cutting board. Slice into pieces, and serve warm or at room temperature. Although Pissaladiere is best eaten the day it is baked, it can be reheated the next day; place in an oven heated to 200 degrees for 10 to 15 minutes until heated through.
Reviews (5)
Add Rating & Review
11 Ratings
5 star values:
0
4 star values:
2
3 star values:
4
2 star values:
4
1 star values:
1
Reviews (5)
Add Rating & Review
11 Ratings
5 star values:
0
4 star values:
2
3 star values:
4
2 star values:
4
1 star values:
1
Add Rating & Review
11 Ratings
5 star values:
0
4 star values:
2
3 star values:
4
2 star values:
4
1 star values:
1
11 Ratings
5 star values:
0
4 star values:
2
3 star values:
4
2 star values:
4
1 star values:
1
11 Ratings
5 star values:
0
4 star values:
2
3 star values:
4
2 star values:
4
1 star values:
1
- 5 star values:
- 0
- 4 star values:
- 2
- 3 star values:
- 4
- 2 star values:
- 4
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
02/06/2017
This is a perfect recipe in my opinion as I have a similar recipe my French friend gave me and it is almost identical.
The middle of your dough should not be mushy. Maybe it was not rolled out evenly. I have made this 4 times
and the dough is never mushy. This is really delicious.
Martha Stewart Member
Rating: Unrated
09/13/2008
When I made this it was really tasty but the dough at the center of my pie was still a bit soft and mushy. My guests said don't worry, don't worry but I was pissed off. In the video he puts the onions on then the tomatoes but the recipe calls for tomatoes first. Maybe the onions made the dough mushy?
Martha Stewart Member
Rating: Unrated
06/18/2008
This was soooooo simple and easy to make. I have been looking for a thin crust dough and "Voila". The best I've ever made. Used 1/2 tsp. fresh rosemary and basil in dough. Excellent!!!!
Martha Stewart Member
Rating: Unrated
01/08/2008
Greetings to all
Martha Stewart Member
Rating: Unrated
02/06/2017
This is a perfect recipe in my opinion as I have a similar recipe my French friend gave me and it is almost identical.
The middle of your dough should not be mushy. Maybe it was not rolled out evenly. I have made this 4 times
and the dough is never mushy. This is really delicious.
Rating: Unrated
Rating: Unrated
09/13/2008
When I made this it was really tasty but the dough at the center of my pie was still a bit soft and mushy. My guests said don't worry, don't worry but I was pissed off. In the video he puts the onions on then the tomatoes but the recipe calls for tomatoes first. Maybe the onions made the dough mushy?
Rating: Unrated
06/18/2008
This was soooooo simple and easy to make. I have been looking for a thin crust dough and "Voila". The best I've ever made. Used 1/2 tsp. fresh rosemary and basil in dough. Excellent!!!!
Rating: Unrated
01/08/2008
Greetings to all
All Reviews for Pissaladiere
- of Reviews
Reviews:
Most Helpful
Most Helpful
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All Reviews for Pissaladiere
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
