55min 4 ppl
Vegan Pissaladière
127 minutes
4 people
Hardover 60 min or 12+ steps
127 min · 10 steps
Hard: over 60 min or 12+ steps
610 kcalper person
Protein 13g
Carbs 82g
Fats 24g
About this dish
A slow-cooked onion confit — built with thyme, bay and a splash of white wine — collapses into jammy, deeply caramelised layers with all the richness of the classic, no anchovy required. A sturdy, olive-oil-enriched dough gives the crisp-yet-yielding base this Niçoise classic demands.
Allergy Info
Gluten, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- White or yellow onionspeeled and finely sliced into half-moons1.2 kg
- Garlic clovesthinly sliced4 cloves
- Fresh thyme2 sprigs
Tins & Jars
- Black Niçoise Olivespitted, or Kalamata120 g
- Capersdrained and rinsed1 tbsp
Dried Goods
- Strong white bread flour300 g
- Fast-action dried yeast7 g
- Caster sugar5 g
- Warm water40°C180 ml
- Caster sugarfor the confit1 tsp
Spices & Seasonings
- Fine sea salt8 g
- Bay leaves2 leaves
- Fine sea saltfor the confit0.5 tsp
- Black pepperfreshly ground0.25 tsp
- Dried herbes de Provence0.5 tsp
Oils & Condiments
- Extra-virgin olive oilplus extra for drizzling60 ml
- Extra-virgin olive oilfor the confit3 tbsp
- Dry white wine80 ml
Utensils
- Large mixing bowl
- Wide Heavy-Based Pan
- Baking Sheet or Pizza Steel
- Rolling pin
- Baking parchment
Method
1
Combine the flour, yeast, sugar and salt in a large bowl. Add the warm water and 60 ml olive oil; mix to a shaggy dough, then turn out and knead for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl and cover with a damp cloth.
Approx. 12 minutes
2
Leave the dough to prove at room temperature for 60–90 minutes until doubled in size.
Approx. 5 minutes
3
Meanwhile, heat 3 tbsp olive oil in a wide, heavy-based pan over medium heat. Add the onions, garlic, thyme sprigs and bay leaves; stir to coat, then reduce heat to low-medium.
Approx. 5 minutes
4
Cook the onion mixture, stirring every 5–7 minutes, for 45 minutes until the onions are completely collapsed, golden, and jammy — they should smell sweet with no raw bite remaining.
Approx. 45 minutes
5
Add the white wine and 1 tsp sugar to the pan; stir and continue cooking for a further 10 minutes until the wine is fully absorbed and the confit is thick and glossy. Remove the thyme sprigs and bay leaves, season with ½ tsp salt and black pepper, and set aside to cool slightly.
Approx. 12 minutes
6
Preheat the oven to 230°C, or 210°C for a fan oven, or gas mark 8 with a heavy baking sheet or pizza steel inside to heat up.
Approx. 5 minutes
7
Punch down the proved dough and roll it out on a lightly floured surface into a roughly 30 × 22 cm rectangle, about 5 mm thick. Transfer to a sheet of baking parchment; dimple the surface all over with your fingertips.
Approx. 10 minutes
8
Spread the onion confit evenly over the dough, leaving a 1 cm border. Arrange the olives and capers across the surface, pressing them gently into the confit. Scatter over the herbes de Provence and drizzle generously with olive oil.
Approx. 8 minutes
9
Slide the pissaladière (on its parchment) onto the preheated baking sheet and bake for 18–22 minutes until the edges are deep golden and the base is crisp when lifted with a palette knife.
Approx. 20 minutes
10
Rest for 5 minutes before cutting into rectangles. Serve warm or at room temperature.
Approx. 5 minutes
