Pissaladiere Baguettes

By Jacques Pepin

Pissaladiere Baguettes
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
4(180)
Comments
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“Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then baked. In my recipe, I use French bread rolls, splitting them and topping the halves with red onion, cherry tomatoes (still juicy and delicious at this time of year), garlic and the anchovy and olive oil puree that is the signature of this dish.”

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Ingredients

Yield:6 servings
  • 3French bread rolls (about 2½ ounces each, 6½ inches long by 2½ inches wide) or equivalent size pieces from a baguette
  • 1can (2 ounces) flat anchovy fillets packed in oil
  • 3tablespoons virgin olive oil
  • 6medium cloves garlic, peeled and sliced very thin
  • 1small red onion (4 ounces), peeled and sliced very thin
  • 24cherry tomatoes
  • 6ounces grated Swiss or mozzarella cheese
  • 1teaspoon dried oregano
  • ¼teaspoon freshly ground black pepper
  • ¼teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

308 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 14 grams protein; 808 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 400 degrees.

  2. Step 2

    Split the rolls in half lengthwise, as for sandwiches. Place the anchovy fillets and their oil in a bowl and crush them with a knife into a puree. Stir in the olive oil, then brush this mixture on the cut side of each of the split rolls. Cover with the sliced garlic, and add a layer of sliced onion.

  3. Step 3

    Cut the cherry tomatoes in half and arrange about 8 halves on each of the 6 roll halves. Sprinkle each with about 1 ounce of grated cheese, then top with the oregano, pepper and salt.

  4. Step 4

    Arrange on a tray and place in oven about 10 minutes, until the cheese is melted and the tomatoes are soft. Serve immediately.

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Ratings

4 out of 5
180 user ratings
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Comments

Tamara

I loved this, as did self-proclaimed anchovy haters! The leftovers were good cold the next day (I wrapped everything tight in foil). I used a baguette. It was good, but next time I shall use a softer bread so as to keep everything in the oven longer than 10 minutes to enable the flavors to meld better & still crisp the bread. Also, I shall chop the anchovies before turning them into a paste & use a mortar & pestle for a finer paste. I didn't grate the cheese, but sliced it thin.

conrad

as an american immigrant that lives in the Cote d'azur region and married to a Nicoise french woman, this recipe would make her spit with rage. this is so far from the original pissaladiere, as her grandmother and mother make it, it does not even resemble in the least. mozarella? raw red onions? ha ha! the yellow onions when cooked very long are caramelized. tomatoes? no! no salty black olives? i would not show this recipe to my wife for fear that she would rant for a half an hour. (no joke) :)

SheraM

I was in too big a hurry when making this and omitted the salt, pepper and oregano but it was still wonderful. I think someone needs to remove the label that says this is vegetarian.

Pkt

Used a mortar and pestle but wouldn't bother next time. Mandoline for onions. Gruyere. I would eat this every week.

Liza

We are fans of strong flavors especially anchovy so for us this was a winner. To the folks stressing over the name...I get your point, not like any traditional pissaladiere I've ever made, to me this was more like an upscale version of the tuna melts my mom used to make when I was a kid. But the easy solution is, if you can't convince M. Pepin, call it something else when you're doing your menu planning. If you like the ingredients, you will like this dish; if not, don't make it. Voilà.

Moss

Be careful not to overdo it with the anchovies. Stripes of anchovy is better than a full spread.

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