Laura the Gastronaut > Julia Child > Entrees & Luncheon Dishes > Onion Tart with Anchovies and Black Olives

Pissaladière Niçoise

June 5, 2020 | Updated August 17, 2023 | Laura

✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽

Julia Child Recipe 115 | 413 recipes to go!

✽ Pissaladière Niçoise [Onion Tart with Anchovies and Black Olives], p. 151

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✽ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains these recipes here. (affiliate link)

The purpose of this Julia Child section of my blog is to document my journey of learning how to cook. To show my successes, my failures, and what I learned along the way.

Since I didn't create these recipes (if only!), I do not post exact amounts of ingredients or word-for-word instructions. If any of these recipes spark your interest, I highly recommend you buy Julia Child's Mastering the Art of French Cooking (affiliate link). It's a great investment and learning tool and contains hundreds of classic recipes.

I hope that you enjoy reading my thoughts, learn something new, and leave inspired to try a new recipe. Bon appétit!

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✽ Butter Count: +0 TB

✽ Cost: $8.11 [~$0.90 per serving]

Check out the total Julia Child butter count & cost here!

→ Looking for a different Julia Child recipe? Here's a list of all of the completed and pending Mastering the Art of French Cooking recipes!

I was so looking forward to this recipe because when you are working through a sea of quiches, it is great to stumble upon a tart. However, this tart ended up being VERY similar to the onion quiche I made last time except there were no eggs added.

Julia mentions you can also serve this quiche on a flat piece of dough like a pizza but since the actual recipe called for a pastry shell, that’s what I did.

Would I make this again? Meh, not sure. If I did, I definitely wouldn’t make it the star of the show. If I am going to be eating this great amount of onions, I much rather would have them in a pot of onion soup covered in cheese.

I am also starting to realize that whole anchovy filets on top of something is not my favorite thing. Despite all this, this dish is a beaut. I am a sucker for symmetrical designs.

Looking for more Julia Child entree and luncheon dish recipes to read about?

→ Check out all of the entree and luncheon dish recipes that I've completed so far!

✽ Step 1: Cook Onions

This recipe begins the same way as any good Julia onion recipe does- by cooking the onions slowly in oil for about an hour. This works out well because you will need to keep your pastry dough in the freezer for an hour as well if you are making it homemade.

An herb bouquet (parsley sprigs, thyme, and bay leaf), garlic cloves, and salt are added in. After an hour is up, get rid of the bouquet and garlic cloves and add in powdered cloves and pepper.

My onions were not caramelized at the hour mark and the recipe didn't specify whether they should be caramelized. Julia just says to cook slowly until tender. However, after seeing pictures of other pissalaidere nicoises, I realize now that I should have cooked the onions more to get them caramelized (whoops!).

No worries here! I love onions in all shapes, sizes, and forms. We'll get it down next time. But do note that this is why my tart looks so 'white' compared to others.

✽ Step 2: Add to Pastry Shell & Bake

The onions are spread in a partially baked pastry shell, and the anchovies are arranged in a fan-shaped design. Black olives are placed at “decorative intervals.”

Drizzle on a little bit of olive oil and cook in a 400-degree oven for 10-15 minutes.

Don’t get me wrong- this isn’t a bad recipe by any means. If you love onions, anchovies, and olives then this recipe was written for you.

*This blog, Laura the Gastronaut, and this post were/are not endorsed or supported by Julia Child or The Julia Child Foundation.

Category: Julia Child, Entrees & Luncheon Dishes Cuisine: French
Keywords: julia child pissaladiere nicoise, julia child onion tart, julia child brunch recipes, french tart recipes

✽ Did you make this recipe too?
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More Brunch Recipes:

✽ Mushroom Quiche (a quiche perfect for anybody that loves mushrooms)
✽ Onion Quiche (very similar to the onion tart but has the addition of eggs)
✽ Spinach Quiche (one of my favorite quiche recipes)
→ Check out all of the completed Julia Child entree and luncheon dish recipes!

✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link).
→ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ Check out my Julia Child Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!

Bon appétit!

June 5, 2020 by Laura Ehlers

*This Pissaladiere Nicoise blog post may contain some Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.