Known as the “pizza of provence.” This salty and sweet tarte is absolutely perfect with a glass of chilled rosé. Which is exactly how I enjoyed it this autumn at Sacha Lichine’s Chateaud’Esclans in the south of France.
A perfect small bite for holiday gatherings, the pissaladière can be baked ahead of time and rewarmed in the oven or simply served room temperature.
2 c. all purpose flour
1 T sugar
1 t. kosher salt
1/2 c. unsalted butter, cubed
2/3 c. water
½ t. dry yeast
3 onions, thinly sliced
¼ c. olive oil
½ t. kosher salt
½ t. herbs de provence
½ c. nicoise olives or oil cured black olives, pitted
4 sprigs fresh thyme
In a large bowl, whisk together the flour, sugar and salt. Add the cubed, chilled butter. With your fingers, work the butter into the flour mixture until it is almost entirely incorporated and broken into pea sized pieces. In a large measuring cup combine the water and yeast. Add the liquid to the flour mixture. Using a fork, combine until the mixture is evenly moistened. Turn out onto a floured surface and knead for a minute or so until the dough comes together and is smooth. Shape into a ball and cover with a piece of plastic wrap. Let the dough rest for about 1 hour. (The dough will slightly puff, but not double in size.)
While the dough is resting, in a large sauté pan, cook the sliced onions with the olive oil and salt over medium heat. Cook the onions slowly for 45 minutes to 1 hour, until they become golden and sticky. Add the herbs de provence in the last few minutes of cooking. Set the onions aside to cool.
Preheat the oven to 425 degrees. Roll out the dough on a lightly floured surface. Place on a baking sheet rubbed with olive oil. Prick the dough with a fork and bake for 10 minutes. Remove the dough from the oven and brush with olive oil. Evenly spread the onions over the crust. Lay out the anchovies and olives in any desired pattern. Sprinkle with the fresh thyme leaves. Return the pissaladière to the oven and finish baking for 12-15 more minutes.