Provençal Anchovy and Caramelized Onion Tart

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A Niçoise classic transformed into a buttery open-faced tart, this Provençal specialty layers slow-cooked sweet onions over a slick of traditional anchovy paste, then finishes with a lattice of salt-cured fillets and oil-cured olives. Best served warm with a chilled glass of rosé.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 38 gCarbs
• 5 gFiber
• 12 gSugar
• 9 gProtein
• 720 mgSodium
• 380 mgPotassium
• 95 mgCalcium
• 2.5 mgIron
• 12 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the Shortcrust Shell

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1/2 teaspoon fine sea salt
• 3 to 4 tablespoons ice water

For the Onion Filling

• 3 lbs (1.4 kg) yellow onions, halved and thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 3 sprigs fresh thyme

For the Anchovy Topping

• 3 tablespoons traditional anchovy paste (pissalat)
• 18 to 20 flat anchovy fillets in oil, drained
• 24 pitted Niçoise or kalamata olives
• 1 teaspoon herbes de Provence
• Freshly ground black pepper

Directions

1. Make the dough: pulse flour, salt, and butter in a food processor until the mixture looks like coarse crumbs. Drizzle in 3 tablespoons ice water and pulse just until the dough holds when pinched; add the last tablespoon if needed.
2. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes. Roll out on a floured surface to an 11-inch round and press into a 9-inch tart pan with a removable bottom. Trim and chill the shell for 15 minutes while the oven preheats to 400°F (200°C).
3. Caramelize the onions: warm olive oil and butter in a large skillet over medium-low heat. Add the onions, sugar, salt, and thyme leaves; cook, stirring every few minutes, for 50 to 60 minutes until deeply golden, jammy, and reduced by about two-thirds.
4. Blind bake the chilled shell for 12 minutes, removing the pie weights for the last 3 minutes so the base sets and lightly colors. Reduce oven temperature to 375°F (190°C).
5. Spread the anchovy paste in a thin, even layer across the warm shell, then pile the caramelized onions on top and gently spread to the edges, lightly pressing to compact.
6. Arrange the anchovy fillets in a loose diamond or lattice pattern across the onions, tucking the olives between them. Scatter with herbes de Provence and a few grinds of black pepper.
7. Bake for 22 to 28 minutes until the pastry edges are deeply golden and the onions are sizzling at the surface. Let the tart rest in the pan for 10 minutes before lifting out.
8. Slide onto a cutting board and slice into 6 wedges. Serve warm or at room temperature, ideally with a crisp green salad and a glass of chilled Provençal rosé.

Cook’s Notes

• True Niçoise olives are small, coppery, and faintly bitter; substitute kalamata only when these are unavailable.
• Do not rush the onions. Real caramelization happens low and slow; high heat will scorch them before the natural sugars develop.
• For an extra-glossy crust, brush the chilled shell with a lightly beaten egg yolk before blind baking.
• The tart is excellent at room temperature and travels well, making it ideal for picnics and apéritif spreads.
• Leftovers keep covered in the refrigerator for up to 2 days; reheat briefly in a 325°F oven to crisp the base.

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