Monaco’s take on the classic pissaladière brings together the sun-filled flavors of the Mediterranean. Unlike the Niçoise version, traditionally prepared with onions alone, the Monégasque recipe also includes tomatoes, creating a richer and more generous filling. Finished with anchovy fillets and black olives, this savory tart is a true taste of the Riviera.
Monaco Pissaladière
A traditional Monégasque savory tart made with yeast dough, slow-cooked onions and tomatoes, then topped with anchovy fillets and black olives.
Ingredients
200 g Flour
for the dough
2 tbsp Olive oil
for the dough
1 pinch Salt
for the dough
10 g Fresh baker’s yeast
for the dough
80 ml Lukewarm water
for the dough
250 g Onions
for the filling
250 g Tomatoes
for the filling
1 Bouquet garni
for the filling
200 ml Olive oil
for the filling
3 Garlic cloves
crushed
Salt and black pepper
to taste
Anchovy fillets
for garnish
Black olives
for garnish
Preparation
1
Prepare the onions
10minPeel and thinly slice the onions. Sweat them in a sauté pan with a little olive oil.
2
Cook the filling
1hPeel and seed the tomatoes. Add them to the onions with the crushed garlic and bouquet garni. Simmer over low heat for at least one hour.
3
Finish the filling
Leave the filling to cool. Add the olive oil, remove the bouquet garni and adjust the seasoning.
4
Prepare the dough
15minMake a well in the flour. Pour in the yeast dissolved in lukewarm water and add the olive oil. Mix the ingredients, adding the salt last. Knead until smooth and cover with a cloth.
5
Let the dough rise and shape it
Let the dough rise until doubled in volume. Punch it down, roll it out and shape it to fit the tart pan. Place it in a previously greased pan.
6
Assemble the tart
30minSpread the completely cooled filling over the dough. Decorate with anchovy fillets and black olives. Leave to rise for about 30 minutes.
7
Bake
30minBake for 25–30 minutes in an oven preheated to 180°C (350°F).