Pissaladière niçoise
Preparation
Why this wine?
Good to know
Tips & insights
- Braise the onions very slowly over low heat until golden and sweet, without taking on colour.
- Allow enough time: the onions need a good 40 minutes to turn soft and mild.
- Roll out the dough thinly so the pissaladière stays crisp and does not turn soggy.
- Arrange the anchovies and olives in a lattice pattern only just before baking.
- For a milder version, reduce the anchovies; part of them can be replaced with braised tomato.
Frequently Asked Questions
Which wine goes with Pissaladière niçoise?
The sweet melting onions and the salt of the anchovies call for a dry rosé with cool fruit and freshness. We drink our Prélude from LaSuite aux Conseillans with it, a rosé from old Malbec, fermented and aged for twelve months in large wooden casks. Its structure carries the savoury lattice of anchovies and olives.
Can I prepare the pissaladière ahead?
Yes. The onions can be braised a day in advance and refrigerated. It is best to top the dough fresh and bake the pissaladière shortly before serving. It tastes best lukewarm and is also good cooled, for example as a starter or apéritif bite.
Do I have to use a yeast dough?
A thin yeast dough is classic; it sets the pissaladière apart from pizza and gives it bite. If you want it quicker, you can use puff pastry, which makes the result finer and flakier. For the traditional character, the yeast dough remains the best choice.
Which olives are suitable?
Small black Niçoise olives are typical and give a mild, fruity aroma. Pitted black olives from Provence work just as well. Avoid heavily seasoned or dyed olives that would mask the delicate onion flavour. Place the olives on whole so they stay juicy during baking.
