Lighter pissaladière

The tart from Nice with slow-cooked onions on a thin base: sweet, fragrant and caramelised. Topped with olives and anchovies, it is eaten warm by the slice, with a salad.

Preparation: 20 min  |  Cooking: 45 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 347 kcal · 10 g protein · 42 g carbohydrate · 15 g fat

Ingredients

• 1 pizza dough (thin)
• 6 onions
• 60 g of black olives
• 6 fillets of anchovies
• 2 tbsp olive oil
• thyme

Method

1. Cook the sliced onions very gently for 30 minutes until soft and golden.
2. Roll the thin dough out onto a baking tray.
3. Spread over the onions, olives and anchovies.
4. Bake for 15 minutes at 200 °C, then scatter with thyme.

Nutritional benefits

Slow-cooked onion turns sweet and caramelised with no added sugar, and provides fibre and antioxidants. On a thin base and with very little fatty topping, pissaladière stays sensible. Olive oil and olives provide good Mediterranean fats. Serve with a salad for balance.

Variations and substitutions

• Without anchovies for a milder version.
• With wholemeal dough for more fibre.
• With added cherry tomatoes.
• With red onions for colour.

Storage and making ahead

Keeps for 2 days and is best eaten warm; reheat in the oven to restore the crispness.

💡 Good to know

Really cook the onions slowly and patiently: their melting, caramelised texture is what makes a pissaladière.

Read more

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Foods in this recipe: pizza dough · onions · black olives · anchovies · olive oil.

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