Pissaladiere (Onion Tart)

Small squares of this lovely tart make an excellent appetizer. Add a green salad, and it's perfect for a light lunch as well.

Serves: 24Hands-on: 40 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 24


  • ¼ tsp. dried lemon peel, crushed
  • ¼ tsp. ground mustard
  • 1 Tbsp. water
  • 1 Tbsp. extra-virgin olive oil
  • 2 large sweet onions, peeled and thinly sliced
  • 3 medium-sized cloves garlic, peeled and minced
  • 1 bay leaf
  • ¼ tsp. dried thyme
  • 2 tsp. dried parsley, crushed
  • ¼ tsp. ground black pepper
  • ¼ tsp. crushed red pepper
  • 1 lb. prepared pizza dough
  • 2 Tbsp. grated Parmesan cheese


  • Preheat oven to 450°F with a rack set in the center position.
  • Add the lemon peel and mustard to a small microwave-safe bowl or coffee cup; spoon the water and oil over the top. Microwave on high for 30 seconds; cover with plastic wrap and set aside.
  • Add the onions, garlic, and bay leaf to a microwave-safe bowl. Cover and microwave on high for 4 minutes. Turn the bowl and microwave on high for an additional 3 minutes. Carefully remove the cover. Discard the bay leaf and mix in the thyme, parsley, pepper, and crushed red pepper; cover and set aside.
  • Treat a 13" x 18" rimmed baking sheet with nonstick cooking spray. Place the dough on a lightly floured surface and roll the dough into a 13" x 18" rectangle; transfer to the baking pan. Cover with a damp cotton towel or plastic wrap and let rest for 30 minutes to rise. (The dough may “shrink” away from the edges of pan; if so, gently use the tips of your fingers to push it back to the edges.) Prick the dough all over with the tines of a fork. Uncover the lemon peel mixture and whisk with a fork. Brush the mixture evenly over the dough.
  • Stir the Parmesan cheese into the cooked onion mixture; spread the mixture evenly over the prepared dough. Bake for 12 minutes. Rotate the pan; bake until the crust is cooked through and the edges are lightly browned, about 12 minutes more. Remove from oven and transfer the tart to a serving board. Slice and serve warm or at room temperature.