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Easy pissaladiere recipe – classic summer lunch

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homemade easy pissaladiere served on a blue and yellow floral plate surrounded by fresh salad leaves, sliced radishes and cucumber and baby cherry tomatoes

Our easy pissaladiere recipe is perfect for summer – serve hot or cold with a side salad for a simple, tasty lunch.

Pissaladiere is a delicious rustic Mediterranean style tart made with soft bread base.

Topped with delicious caramelised garlicky onions and zesty marinated anchovy fillets, finished with a handful of black olives and a scattering of fresh herbs.

This easy onion tart is perfect for rustic summer lunch or picnics. You can serve it hot or cold alongside salads and glass or two or something nice.

Can you make an easy pissaladiere recipe with puff pastry?

You can make our easy pissaladiere recipe using a puff pastry base if you prefer. And if you cheat and buy the pastry ready rolled sheets then it’s much quicker.

I prefer the bread base, it just feels lighter and a more healthy option. I use the bread maker to mix and rise the dough, so it’s super easy and requires very little hands on work.

Easy Pissaladiere Recipe Ingredients

For the bread base you will need…

ingredients for pissaladiere dough base - 00 flour, dried yeast, salt, olive oil
  • 170ml tepid water
  • 300g strong white flour – I use 00 for Mediterranean style bread dough
  • 1/2tsp fast action dried yeast
  • 1 tsp fine salt
  • 1 tbs olive oil

And for the pissaldiere topping you will need…

ingredients for pissaladiere topping - H.Forman & Son marinated anchovies, two brown onions, 2 cloves of garlic, handful of black olives, small bunch of thyme leaves
  • 2 tbs olive oil (or you can use butter if you prefer)
  • 2 large onions – roughly chopped
  • 2 cloves of garlic – finely chopped
  • Small bunch of thyme leaves or tsp dried thyme
  • 200g anchovy fillets – I use the H.Forman & Son marinated anchovy fillets. They taste so good and really add an extra burst of flavour to the pissaladiere. These little anchovy fillets are always worth having in the fridge. They’re perfect for tapas or throwing into quick pasta dishes.
  • 100g black olives – drained
  • Extra olive oil for drizzling

Easy Pissaladiere Recipe

For the bread base – bread maker method

Place the ingredients into the bread maker pan – water, flour, yeast, olive oil and salt. Set to dough or pizza dough setting and switch on.

For the bread base – hand made method

First put the yeast, bread flour, salt and olive oil into a bowl, slowly add the water whilst mixing to a pliable dough with your hands.

Then tip out onto floured surface and knead well for 10 minutes. Put back into the bowl – cover with cling film and leave in a warm place for around 45-60 minutes to rise.

  • Whilst the bread dough is rising – start cooking the toppings. Peel and chop the onion and garlic and pick the thyme leaves.
plate of chopped onions alongside a small bunch of thyme and two garlic cloves
  • First add a good splash of olive oil to a frying pan and tip in the onions to fry slowly.
chopped onions frying in olive oil in a skillet pan
  • After about 10 minutes add the garlic and thyme leaves and continue to cook slowly over a low heat for a further 10 minutes until the onions are really soft and delicious.
onions, garlic and thyme frying in a skillet pan
  • Once the bread dough has risen – remove it from the bread maker and knead for a couple of minutes on a floured surface.
  • Next roll out to a rough rectangle shape (45 x 25cm) and place onto a well oiled baking tray – I use olive oil to grease the tray.
  • Then put the oven on to 200C
pissaladiere dough stretched out ready for toppings
  • Tip over the softened garlicky onions and spread them across the dough.
pissaladiere dough topped with caramelised onions, garlic and herbs
  • Next lay the anchovy fillets onto the onions in a criss cross diamond style pattern.
pissaladiere dough topped with onions and anchovy fillets laid in a criss cross diamond pattern across the dough
  • Add the black olives to the pissaldiere – I like to put them where the anchovy fillets meet but some prefer to put them in the centre of the diamond pattern – it’s up to you.
pissaladiere dough topped with onions and anchovy fillets laid in a criss cross diamond pattern across the dough, black olives on each cross
  • Drizzle over some olive oil and then bake in the oven for around 15 – 20 minutes until the bread base is cooked.
  • Once you’ve removed from the oven scatter over some fresh herbs if you have any to hand – flat leaf parsley, fennel or chives all work well.
easy pissaladiere fresh from the oven scattered with chopped fresh herbs from the garden

Can I make a vegetarian pissaladiere?

Sure you can – skip the anchovy fillets and create the diamond pattern using ribbons of courgettes or large mushrooms sliced.

Can I make easy pissaladiere without olives?

easy pissalidere on a wooden board with salad and tomatoes around it

If you’re not an olive fan, skip them and use halved baby plum tomatoes instead.

Get loads of lunch recipes and ideas here

What to eat with pissaladiere

easy pissaladiere being sliced on a wooden chopping board, bowl of cherry tomatoes, sliced cucumbers and radishes and homegrown salad leaves strewn on the table

Our easy pissaladiere recipe is delicious served warm or cold. You could try serving it with a simple green salad dressed in lemon juice and olive oil or a tomato and basil salad.

Get loads more easy dinner recipes here

Love easy tart recipes? Try these…

  • cheese and tomato tart made with puff pastry served on brown paper with a bowl of mixed salad next to it
  • homemade puff pastry pizzas topped with sun dried tomatoes, chopped ham, cheese and olives on a serving platter with fresh salad, cucumbers , tomatoes and herbs
  • two heart shaped puff pastry tarts topped with sun dried tomato pesto, roast vegetables - courgette, red and yellow peppers, red onion - black olives and feta cheese - tarts on a black slate on a rustic white table top
  • Simple cheese and tomato tart – this easy puff pastry tart recipe can be ready to eat in less than 30 minutes – perfect with salad or steamed vegetables for an easy lunch.
  • Puff pastry pizzas – these mini pizzas are super popular with the kids – let them add their own toppings and serve with a salad platter for a quick and easy midweek dinner.
  • Roast vegetable tarts – need a simple vegetarian date night dinner? Try these tasty roast vegetable and feta tarts – easy and delicious.

Get more snack recipes here

Yield: Serves 6

Easy Pissaladiere Recipe

homemade easy pissaladiere served on a blue and yellow floral plate surrounded by fresh salad leaves, sliced radishes and cucumber and baby cherry tomatoes

Our easy pissaladiere recipe is perfect for summer - serve hot or cold with a side salad for a simple, tasty lunch.

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes

Ingredients

  • 170ml tepid water 
  • 300g strong white flour
  • 1 tbs olive oil 
  • 1 tsp fine salt
  • 1/2 tsp fast action yeast
  • 2 tbs olive oil 
  • 2 large onions
  • 2 cloves garlic 
  • small bunch thyme leaves
  • 200g anchovy fillets 
  • 100g black olives 

Instructions

  1. Make the bread dough base using a bread maker - place the water, flour, salt, yeast and olive oil into the bread maker pan - switch to the pizza or dough setting and leave to mix and rise.
  2. Meanwhile prepare the toppings - peel and chop the onion and garlic.
  3. Add a splash of olive oil to a frying pan and fry the onions over a low heat for 10 minutes.
  4. Add the garlic and thyme and contine to cook for a further 10 minutes until soft and delicious.
  5. Once the bread dough is ready - heat the oven to 200C
  6. Roll the dough to a rough rectangle approx 45 x 25cm
  7. Place on a well oiled baking tray
  8. Scatter over the onions
  9. Lay on the anchovy fillets in a diamond pattern
  10. Scatter over the black olives
  11. Season to taste with salt and black pepper
  12. Drizzle with olive oil and then bake in the oven for around 20 minutes until the bread base is cooked.
  13. Once cooked remove from the oven and scatter with fresh herbs if you've any to hand
  14. Eat hot or cold

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 352Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 28mgSodium: 1737mgCarbohydrates: 44gFiber: 3gSugar: 2gProtein: 16g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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© wendy
Cuisine: Italian / Category: Dinner

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