Pissaladiere Baguettes Recipe (2024)

I loved this, as did self-proclaimed anchovy haters! The leftovers were good cold the next day (I wrapped everything tight in foil). I used a baguette. It was good, but next time I shall use a softer bread so as to keep everything in the oven longer than 10 minutes to enable the flavors to meld better & still crisp the bread. Also, I shall chop the anchovies before turning them into a paste & use a mortar & pestle for a finer paste. I didn't grate the cheese, but sliced it thin.

as an american immigrant that lives in the Cote d'azur region and married to a Nicoise french woman, this recipe would make her spit with rage. this is so far from the original pissaladiere, as her grandmother and mother make it, it does not even resemble in the least. mozarella? raw red onions? ha ha! the yellow onions when cooked very long are caramelized. tomatoes? no! no salty black olives? i would not show this recipe to my wife for fear that she would rant for a half an hour. (no joke) :)

I was in too big a hurry when making this and omitted the salt, pepper and oregano but it was still wonderful. I think someone needs to remove the label that says this is vegetarian.

Pissaladiere is made in one layer and it's wonderful. This may be great, but it is not pissaladiere.

This is, as one would expect with any dish Jacques Pepin proposes, simply wonderful. It may not be authentic, but who cares? It's quick and easy and makes a great supper accompanied by a cup of light soup. I added kalamatas since I had no black olives. Definitely use swiss cheese rather than mozzarella as it adds to the depth. I like a sprinkle of red pepper flakes at the table but that's not necessary. Outstanding.

as an american immigrant that lives in the Cote d'azur region and married to a Nicoise french woman, this recipe would make her spit with rage. this is so far from the original pissaladiere, as her grandmother and mother make it, it does not even resemble in the least. mozarella? raw red onions? ha ha! the yellow onions when cooked very long are caramelized. tomatoes? no! no salty black olives? i would not show this recipe to my wife for fear that she would rant for a half an hour. (no joke) :)

. I used a baguette. It was good, but next time I shall use a softer bread so as to keep everything in the oven longer than 10 minutes to enable the flavors to meld better & still crisp the bread. Also, I shall chop the anchovies before turning them into a paste & use a mortar & pestle for a finer paste. I didn't grate the cheese, but sliced it thin.

With all due respect to Jacques Pepin. this is too much of a distant relative of a true Pissaladiere to even have Pissaladiere in the name of the dish. Sorry, Jacques.

Pissaladiere is made in one layer and it's wonderful. This may be great, but it is not pissaladiere.

Delicous and so easy. Added a few black olives and they were great

I loved this, as did self-proclaimed anchovy haters! The leftovers were good cold the next day (I wrapped everything tight in foil). I used a baguette. It was good, but next time I shall use a softer bread so as to keep everything in the oven longer than 10 minutes to enable the flavors to meld better & still crisp the bread. Also, I shall chop the anchovies before turning them into a paste & use a mortar & pestle for a finer paste. I didn't grate the cheese, but sliced it thin.

I was in too big a hurry when making this and omitted the salt, pepper and oregano but it was still wonderful. I think someone needs to remove the label that says this is vegetarian.

Delicious!!