Hi! I'm Laura.

Laura The Gastronaut

Welcome to my blog!




Soupe au Pistou Laura The Gastronaut

Soupe au Pistou

Cold Beef and Potato Salad Laura The Gastronaut

Cold Beef and
Potato Salad

Charlotte Malakoff aux Fraises Laura The Gastronaut

Charlotte Malakoff
aux Fraises

Julia Child's Pissaladiere

Mastering the Art of French Cooking | Julia Child

Recipe 115

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

You can buy Julia Child's Mastering the Art of French Cooking which contains these recipes here.


Butter Count: +12 TB

Cost: $6.58 [~$1.32 per serving]

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.

Pissaladiere Nicoise Julia Child

Julia Child Onion Tart with Anchovies and Black Olives

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. 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.

Onion Tart with Anchovies and Black Olives Julia Child

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.

You can find these recipes and all the other Julia Child recipes I make in Mastering the Art of French Cooking

Bon appétit!

June 5, 2020 by Laura Bullock

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.


To leave an anonymous comment do not fill in your Username or Email. Just type in your comment and click "Post Comment."

Subscribe to stay connected!


Laura The Gastronaut

Hi! Welcome to my blog!

My name is Laura. I am a home cook, science junkie, Julia Child fan, daydreamer, beach lover, and major foodie. My goal is to document myself learning to cook, inspire you to cook, and share some great recipes with you along the way. I'm so glad you are here. Bon appétit! learn more →


Recipe Checklist Laura The Gastronaut