Bakery Window · Onion & Anchovy Tart
Pissaladière
Photo: Cdg83 / Wikimedia Commons · CC BY-SA 4.0
Its name comes from pissalat, a paste of pounded anchovies and spices — not from tomatoes, which the classic version never actually contains.
Pissaladière is a thick, focaccia-like flatbread topped with slowly caramelized onions, black olives, and a lattice of anchovy fillets, baked in wide trays and sold by the square from bakery counters and market vans.
Why it's made this way: It's rooted in the old Ligurian and Niçois fishing economy, where preserved anchovies were a pantry staple long before fresh tomatoes became a common topping.
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