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Onion Tart — traditional dish from Nice, France
Snack Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥480kcal
💪10gProtein
🌾60gCarbs
🥑22gFat
🌿4gFibre
⚖️200 gServing

* Per serving · 200 g. May vary.

Allergens

🌾 Gluten 🐟 Fish

Also served in

Marseille

Onion Tart

How to order / say it
Say it Pissaladière — [pees-ah-lah-DYEHR]
Order I'd like the pissaladière, please.
Locally Je voudrais la pissaladière, s'il vous plaît.
Say locally

A Mediterranean tart made with onions, anchovies, and olives.

Why try it?

Pissaladière captures the essence of Provençal cuisine, featuring simple, aromatic ingredients. This dish reflects the region’s historical reliance on preserved foods and provides a savory snack or appetizer with a strong cultural foothold.

How it tastes

The tart's crust is crisp with a slightly chewy bite, while the onions lend a sweet, caramelized flavor balanced by the savory punch of anchovies and the briny notes of olives, invoking a harmonious yet powerful palate.

Origin & History — first documented: 1350

Originating in the Nice region during the 14th century, pissaladière was a popular meal for workers due to its portability and satisfying composition. With Provence’s culinary influence, it became a signature regional dish, often shared among locals.

Recipe

Ingredients

  • 🌾 200 g flour
  • 🧄 400 g onions
  • 🐟 50 g anchovies
  • 🥕 50 g black olives
  • 🌿 5 g thyme
  • 🫒 30 ml olive oil
  • 🌾 5 g yeast

Method

  1. 1 Prepare dough and let it rise until doubled in size.
  2. 2 Sauté onions and thyme in olive oil until caramelized.
  3. 3 Roll out dough and spread onions over the surface.
  4. 4 Arrange anchovies and olives, bake until crust is golden.

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All Europe recipes — France — Nice — Onion Tart
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