I was born in Nice, a big city in the south of France, and lived there the first 10 years of my life. I still go back there very often to see my father when I have time to travel. I’m very attached to my hometown and I have many memories connected to it. For example, I lived 15 minutes away from the sea, so sometimes after school, we would go to the beach.
In Nice, there’s a lot of tradition, we have a strong Nissart culture. Traditional costumes, events, dates etc… and traditional food. When my parents would pick me and my sister up from school on Saturdays when we were little, sometimes we would stop by the bakery on the corner of our street and buy a typical Nissart dish called Pissaladière. It’s a salty pie filled with melted onions. It’s delicious!
The recipe is extracted from my mother’s cooking blog. She decided to make appetizers, but you are free to present your pissaladière the way you want.
Learn how you can make your Pissaladière and taste traditional food from the French Riviera:
- 2 Onions
- 3 Fresh Small White Onions
- 1 Roll of Puff Pastry Dough
- Olive Oil
- Ground Pepper
- Start by preheating your oven to 190°C (or 375 °F if you’re not European).
- The first step will be to take the puff pastry dough from your fridge and unroll it on a flat surface.
- Then, finely chop the onions before putting them in a pan with olive oil, salt, and pepper. Cover with a lid and let the onions melt on low heat for 20 minutes.
- While the onions are cooking, cut the puff pastry to fit the size of the mold(s) you chose and set aside. You can make a big pie, several little ones like I did, or create appetizers.
- Once the onions are melted, take them out of the oven and let them cool on the side for a few minutes. Then, with a spoon, put the melted onions on top of the puff pastry, and sprinkle thyme on them.
- Put in the oven for 15 minutes. Once done, you can serve it hot, or let it cool on the side. I personally prefer when they are just warm, and not too hot, so the pie has time to harden a little bit. It can also be served cold or at room temperature.
Expertise: I make pies very often. Sweet and Salty!!
Ease: It’s super easy. I don’t think you can mess up this recipe!
Customizing: There’s a lot of ways to customize your Pissaladière! You can mix the onions with maple syrup or tomato sauce. You can also add anchovies and black olive on top of the onions.
Repeatability: You can repeat that recipe every time you have a little party. It’s easy and super quick to make!
ENJOY MY TRADITIONAL NISSART RECIPE!