Pissaladière du Rocher (Monaco Caramelized Onion, Olive & Caper Tart) – Authentic Monaco Recipe
Old Town Monaco bakery icon topping silky golden onions with briny black olives and thyme.
- Country of Origin
- 🇲🇨 Monaco (Western Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Crisp golden flatbread/pastry, 5 slow-caramelized sweet onions, Black Niçoise olives and anchovy/caper fillets, Fresh thyme, Bay leaf
Ingredients for Pissaladière du Rocher (Monaco Caramelized Onion, Olive & Caper Tart) (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp golden flatbread/pastry, prepped into bite-sized pieces
- 1.5 cups 5 slow-caramelized sweet onions, washed and trimmed
- 1 cup black Niçoise olives and anchovy/caper fillets
- 1 medium onion and 3 cloves garlic, finely minced with fresh thyme
- 1.5 tbsp traditional Monaco seasoning (bay leaf, extra virgin olive oil, black pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, fresh thyme, and bay leaf, extra virgin olive oil, black pepper for 3 minutes until fragrant.
- Combine crisp golden flatbread/pastry and 5 slow-caramelized sweet onions with the sautéed aromatics and layer evenly into the baking dish.
- Top with black Niçoise olives and anchovy/caper fillets and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.