Roasted Tomato Pissaladière

The Pissaladière is a traditional dish from the Nice region of France, closely linked to the culinary influences of the Mediterranean.

Its name derives from pissalat, a thick paste of salted fish, which was historically used as the primary topping. Over time, the recipe evolved to feature a heavy layer of slowly caramelised onions, which mellow the saltiness of the anchovies. This dish reflects the maritime history of the French Riviera, where preserved fish and olive oil were staples of the local diet.

While traditionally made with a bread-like dough, modern variations often use puff pastry for a lighter, flakier texture. The addition of roasted tomatoes and olives adds a contemporary Provençal touch, enhancing the rustic, sun-drenched flavours of the coast. ■

See the full recipe for Roasted Tomato Pissaladière