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Tarte Pissaladière

Pissaladière is a classic dish shared by Genoa, Italy and Nice, France. The two cities sit close to the same border. Similar regional ingredients can be found used in the local foods of each region. It is usually served using a dough similar to pizza. In Provence, you can also find puff pastry as the base as Julia Child used. I have used both and sometimes serve it in a tart shell of pâte brisée.

Although not traditional, I have spread a layer of Gruyère (because I love Gruyère) as a first layer over the base before adding the onions. I’ll leave that up to you.





One tart shell of pâte brisée, puff pastry, or a pizza-like dough
1 ½ tablespoon olive oil
2 cloves of garlic, minced
1 cup melted onions
2 teaspoons chopped fresh thyme
½ teaspoon sea salt
About 20 anchovies, I use all the contents of two 1.6 oz (48g) tins
About 16 pitted Niçoise olives

How To Make

Preheat oven to 375º F.
Add the olive oil and minced garlic to a cold saucepan. Set over medium-low heat and watch as you gently cook the garlic without burning or browning, about two to three minutes. You just want to remove the raw garlic taste. It will continue to soften in the oven later. Remove from the heat.
Add the melted onions, chopped thyme, and sea salt to the saucepan and combine well with the garlic.
Place the tart shell on a sheet pan. Evenly distribute the onion mixture in the shell. If using puff pastry or dough, lightly grease the sheet pan with olive oil, indent the center leaving about an inch of dough around the perimeter a little higher, and fill the center.
Top with the anchovies and olives. I arrange the anchovies, laying them out to form a lattice pattern and filling the diamonds with one olive each.
Bake in the oven for 20 minutes. Puff pastry should be fine within 20 minutes; however, check the instructions for your dough if using. The onions, anchovies, and olives are very forgiving with extra time in the oven. Serve warm or at room temperature.