Provençal tart (Pissaladière)


107TartWhenever my dad travels from Burgundy to visit me here in Atlanta, he insists that I make him this dish that first originated in Southern France. Topped with sweet, caramelized onions, black olives, anchovies, and fresh thyme, this savory, pizza-like tart is pure comfort.

Ingredients for 8-10 people

1/4 cup olive oil
3 pounds sweet yellow onions (preferably Vidalia onions)
1 tablespoon fresh thyme leaves
1 1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
2 Tablespoons granulated sugar
2 whole cloves garlic
1/4 cup dry white wine (Chardonnay or Sauvignon Blanc)
1 bouquet garni (1 sprig fresh thyme, 2 stalks celery, 1 bay leave, 3 sprigs of fresh Italian parsley, wrapped in green leeks with kitchen twine)
2 2-o.z. cans of anchovies (about 16 anchovy fillets)
12 French black olives or Kalamata olives
Store-bought pizza dough


To make the onion confit, peel the onions and slice them thinly. In a heavy Dutch oven or a big pot over medium-heat, heat the olive oil and cook the onions, thyme, salt and pepper, and the garlic for about 10 minutes. When the onions are translucent, sprinkle with the granulated sugar and then add the white wine and bring to a boil. Add the bouquet garni; simmer for about 45 minutes, tossing the onions from time to time until they’re sweet, cooked but not browned, and just caramelized. Remove any excess liquid and discard the bouquet garni and garlic cloves.

Preheat the oven at 450°F. Roll the pizza dough lightly with a rolling pin, then stretch it into a 10 by 15 inch rectangle cookie sheet previously sprinkled with some cornmeal. Spoon the onion confit onto the dough, leaving a 3/4 inch border all around. Arrange the anchovies and olives on the top. Brush the edge of the dough with some olive oil and bake the tart for 15 minutes, or until the crust is crisp. Serve the tart hot or at room temperature with a nice green spring salad.

Adeline’s tip: Want to get a head start on an upcoming party? Prepare the onion mixture the day before.

About Adeline: Adeline Borra is private French chef and culinary instructor at Cook’s Warehouse. Born in Montpellier, France and raised in the wine region of Burgundy, she’s trained in high-profile kitchens across France. After spending three years in Torino, Italy, she and her family moved to Atlanta in 2006. Learn more on her website,