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Pissaladiere with Roasted Tomatoes

Arugula Salad & Crumbled Goat Cheese

Cooking time

35 minutes




1000 /serving

Venture into the tastes and aromas of Southern France with tonight’s meal. With its roots in the city of Nice, pissaladiere refers to a pizza-like dish, albeit usually rolled out until thicker than your traditional pizza, then garnished with caramelized onions and black olives. We add fresh arugula, tomatoes and a crumble of goat cheese to the mix to make this classic meal our own. A drizzle of olive oil completes a satisfying take on a regional dish.

We will send you:

  • 60g Baby arugula (or baby spinach)
  • 2 Tomatoes
  • 2 Onions (or shallots)
  • 15ml White wine vinegar
  • 30g Black olives
  • 60g Goat cheese
  • 454g Pizza dough
  • 2g Herbes de Provence (basil, marjoram, thyme, parsley, rosemary, fennel, mint, kosher salt)

  • Contains: Gluten, Milk, Sulphites, Wheat

    You will need:

    Large pan
    Sheet pan
    Olive oil
    Salt & pepper
    Total Fat
    48 g
    Saturated Fat
    10 g
    1330 mg
    Total Carbs
    117 g
    10 g
    25 g
    6 g
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    Caramelize the onions
    Peel, halve and thinly slice the onions. In a large pan, heat a drizzle of oil on medium-high. Add the onions to the pan and cook, stirring occasionally, 5 to 7 minutes, until lightly browned. Reduce the heat to medium and add 1 tbsp of water (double for 4 portions); season with ½ the herbes de Provence and S&P. Cook, stirring frequently, 2 to 4 minutes, until very tender. Stir in an additional 1 tbsp of water (double for 4 portions), scraping up any browned bits from the bottom of the pan; season with S&P to taste.
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    Mise en place
    While the onions caramelize, preheat the oven to 450°F. Place the oven rack into the lower position. Slice the tomatoes into ¼-inch thick rounds. Slice the olives into rounds.
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    Assemble the pissaladiere
    Lightly brush a clean work surface with olive oil. Roll or spread the dough out until ½-inch thick. Very carefully move the dough onto the lightly greased back of a sheet pan. Top with the caramelized onions, olives and ⅔ of the tomatoes. Drizzle with olive oil; season with the remaining herbes de Provence and S&P.
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    Cook the pissaladiere
    Place the pan of assembled pissaladiere on the bottom rack of the oven and bake, 18 to 20 minutes, until the dough is golden brown and crispy.
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    Make the salad
    While the pissaladiere cooks, in a large bowl, combine the vinegar and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste. Add ¾ of the arugula and remaining tomatoes. Toss to combine thoroughly and top with ½ the goat cheese.
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    Finish & serve
    Transfer the finished pissaladiere to a cutting board; cut into wedges and divide between your plates. Top with the remaining arugula and goat cheese and a drizzle of olive oil. Serve the salad on the side. Bon appétit!