• 14 Ratings

These savory tarts are a specialty of Nice, in southern France. Traditionally the pissaladiere has a flaky crust, but this crisp crust gives it a lighter taste.



For Filling
For Dough


Instructions Checklist
  • In a small bowl, combine warm water and yeast. Let stand 10 minutes until foamy. Brush two baking sheets with olive oil.

  • Place flour and salt in food processor. Add yeast mixture and 3 tablespoons oil; process just until dough comes together. Knead on lightly floured surface for 2 minutes. Divide in half. Shape each half into a log; divide each into 6 equal-size pieces; flatten slightly with palm to form disks. Transfer to baking sheets. Cover with plastic, then with hot, damp cloth. Let stand until doubled in size, about 1 hour.

  • Preheat oven to 400 degrees. Heat pizza stone for 30 minutes, or large baking sheet for 15.

  • In skillet over medium-low heat, heat 2 tablespoons oil. Add onions; cook until they begin to soften, stirring often, about 30 minutes. Add sugar; raise heat slightly. Cook until golden, stirring often, about 60 minutes more. Season with salt and pepper.

  • On lightly floured surface, gently roll or stretch each disk of dough into a 1/4- inch-thick oval. Brush with remaining 2 tablespoons oil; top with onions, eggs, fennel, olives, and Gruyere. Sprinkle with salt and pepper. Transfer to preheated pizza stone. Bake until crust is golden, about 12 minutes. Garnish with herbs; drizzle with oil, if desired. Cut into wedges; serve.


14 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1