Pissaladière

The Cuisine Nissarde committee’s official pissaladière sets a soft onion topping, anchovy fillets and black Nice olives over its own bread dough. Olive oil and a bouquet of thyme, bay and rosemary flavour the onions without browning them.

Finely sliced onions cook gently under a lid with whole garlic cloves, olive oil, salt, pepper and the bouquet. Any conditional water is absorbed by the end, then the garlic and herb bundle are removed.

A small portion of the flour forms a yeast starter with lukewarm water. After that starter grows, the remaining flour, water, olive oil and salt form the main dough; the starter is kneaded into it before another covered rest.

The dough is spread in an oiled tart mould or on a tray, then covered with the cooked onions. Anchovy fillets and the black Nice olives decorate the surface before baking.

Pepper finishes the baked pissaladière as it leaves the oven. The committee’s recipe lets the entire tart cool to warm before serving, keeping its bread base and onion topping together.