Pissaladiere: the easiest French Tarte that is perfect for Fall

Fall to me is the perfect picnic season: it’s not too hot and I don’t have to fear the sun/mosquitoes/humidity. Fall produce is less interesting than Summer produce, I’ll give you that. But do you really want to risk food poisoning because your guac or hummus were left out in the sun too long? I have… and I don’t feel like refreshing that recollection.

Italians are very passionate about their picnic food. As soon as the weather gets a bit warmer, we pack our lunch and head outside. This tradition must have made its way into the South of France as well because there you can find a simple, yet delectable tart that features very Italian flavors. The recipe below, is my interpretation of Pissaladiere, a tart that uses caramelized onions as a conduit for tun,a capers and olives. While the original recipe calls for anchovies, they are not a favorite in the Lemonade 25 household, so I skip them for tuna’s milder flavor.

The base of Pissaladiere can be pizza dough or puff pastry: personally I prefer the second because I like the idea of a less than doughy base and a bit of lightness for a pie that would otherwise become overwhelming to anybody’s stomach.  It helps that puff pastry is easily available in the frozen isle these days. So I take advantage of the 2 pieces of dough that come in each box and double the ingredients. Trust me, You’ll want to eat this tarte when it comes out of the oven, but why not saving some for the picnic too?

Pissaladiere 2

  • 4 Large Yellow Onions, sliced
  • 1 can of tuna in olive oil (my favorite brands are As Do Mar and Tonnino), drained
  • 1 cup of green olives, pitted and sliced
  • 2 tbsp of capers in vinegar, drained
  • 4 tbsp of canola oil
  • 1 tbsp of Italian seasoning
  • 1/3 cup of dry white wine
  • 2 pieces of puff pastry, thawed
  • Preheat the oven at 350F and line 2 baking sheet with parchment paper. Place a sheet of puff pastry on each baking sheet. Score the border of the puff pastry about 1/2 inch in from the edges with a sharp knife. Make sure you don’t actually cut the dough as you will need the border as a guide to fill the pissaladiere with the onion mixture.
  • In a large pan over medium heat sautee the onions in canola oil. When the onions are translucent, add the Italian seasoning and stir to combine. The onions should cook low and slow: as soon as you see that they are sticking to the pan add moisture by pouring some white wine.  When the onions are blonde, turn off the heat and mix in capers and chunks of tuna.
  • Spread the onion mixture on the 2 pieces of puff pastry and decorate with the olives. Bake in the oven for 20 minuted or until the puff pastry is golden brown.