From top to bottom, this Meatless Monday recipe for onion, tomato and olive pissaladière looks very similar to pizza, but with a hint of sophistication.
Baked in a tart pan, what could be more French? The onions sweeten as they cook, the tomatoes bring the color and richness, and the olives add a bit of saltiness to this pie.
Pissaladière has its origins in the south of France, and I made this easy version with a very simple dough (no rising required) and popped it into a tart pan to bake. In no time, voilà! You’ll have a delicious, filling, French-style pizza for dinner.
Onion, tomato, and olive pissaladière recipe
For the crust
- 1-1/2 cups all-purpose flour, plus a bit extra to dust your work surface
- 1/4 teaspoon salt
- 2 teaspoons herbes de Provence (or another type of dried herb seasoning)
- 1/2 cup chilled butter, cut into pieces
- 6 tablespoons ice-cold water
- Nonstick cooking spray
- Parchment paper
For the filling
- 2 tablespoons olive oil
- 2 small onions, cut into thin strips
- 2 garlic cloves, minced
- 1 (14 ounce) can diced tomatoes
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/3 cup green or black Mediterranean-style olives, pits removed, cut in half
For the crust
- Preheat the oven to 425 degrees F. Lightly spray a 9-inch tart pan with nonstick cooking spray. Place the pan onto a baking sheet, and set it aside.
- To a large mixing bowl, add the flour, and then add the salt and herbes de Provence (or other dried herbs). Mix to combine.
- Add the pieces of butter, and use a pastry cutter or a fork to help incorporate until the mixture is crumbly.
- Make a well in the center of the flour mixture, and add the cold water. Mix until incorporated and the dough forms.
- Dust a flat work surface with a bit of flour. Place the dough onto the work surface, and roll it out into a round, just to about 1/2 inch thick. Transfer the dough to the tart pan. Lay it flat on the bottom, and form it up the sides of the pan.
- Add parchment paper over the bottom of the dough. Add pastry weights or dried beans on top of the parchment to help weigh the paper down.
- Keep the tart pan on the baking sheet, and bake for 10 to 15 minutes. Remove from the oven, and remove the parchment and weights or beans. Bake for another 5 minutes or so, just until the crust is lightly golden.
- Place the pan onto a rack, and let cool to room temperature.
For the filling
- As the crust bakes, prepare the filling by adding the olive oil to a large skillet over medium-high heat. When the oil is hot, add the onions and garlic, and cook for 10 to 12 minutes, stirring, until the onions soften and begin to turn color.
- Add the tomatoes, thyme, salt, black pepper and red pepper flakes to the mixture, and stir. Allow the mixture to cook, stirring occasionally, until the juices thicken.
- Stir in the olives, and immediately remove from the heat.
- Spoon the mixture into the crust, garnish with a bit of thyme, and serve immediately.
This recipe for pissaladière is très delicious.