Recipe
🥙 LUNCH
Pichade
The Riviera's answer to pizza: a bread-dough tart spread with slow-cooked tomato and onion, dotted with black olives and anchovy.
Monégasque · medium · serves 6
prep 30 min · cook 90 min
~311 cal · 9g protein · 61g carbs · 3g fat · 5g fiber · 6g sugars · 0g sat fat (estimated, per serving)
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Pichade is the Monégasque and Mentonnais cousin of the Niçoise pissaladière, a rustic bread-dough tart that sits somewhere between a pizza and a savoury pie. Where pissaladière is built almost entirely on melting onions, the pichade of the Monaco-Menton corner of the Riviera leads with a thick, slow-cooked tomato .
Ripe tomatoes are simmered down with onion, garlic and herbs into a glossy, jammy sauce, spread over a risen dough, then finished with a lattice of anchovy fillets and small black olives. Baked until the crust is crisp and golden, it is eaten warm as an aperitif snack or a light lunch, and is even better the next day.
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Make it yours
✓ Naturally dairy-, egg-, nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 6
3 cups bread flour
1 tsp instant yeast
1 cup warm water
1/3 cup olive oil
2 lb ripe tomatoes, chopped (or 1 large can)
2 onions, finely sliced
4 cloves garlic, chopped
1 sprig and 1 leaf fresh thyme and bay leaf
10 anchovy fillets
1/2 cup small black olives
to taste salt and pepper
Instructions
1
Mix the flour, yeast, warm water, a little of the olive oil and a pinch of salt into a soft dough, knead until smooth, cover and let rise about 1 hour.
2
Meanwhile soften the onions and garlic in olive oil, add the tomatoes, thyme and bay, and simmer gently for about an hour until reduced to a thick, jammy confit. Season and cool.
✎ Chef’s note
Cook the tomato right down so it is thick and glossy, or it will make the base soggy.
3
Roll or press the dough onto an oiled baking tray, keeping a slight rim, and spread the cooled tomato over it.
4
Arrange the anchovy fillets in a lattice on top and dot the black olives into the gaps. Drizzle with olive oil.
5
Bake at 400F for about 25 to 30 minutes until the crust is crisp and golden. Serve warm or at room temperature.
Monaco / Menton tradition.
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🌏 While it simmers, know your destination
📍
Monaco. Barbagiuan means Uncle John in Monegasque. The parcels are filled with chard and ricotta, sometimes with rice or leek, then fried, and they belong particularly to the national day on 19 November rather than to any ordinary Tuesday.
🗺️
Monaco. Barbagiuan is the Monegasque dish, a fried turnover of chard and ricotta whose name means something like Uncle John, and it is what appears at national celebrations. Stocafi is the other, stockfish rehydrated and stewed slowly in tomato with olives, a way of using dried cod on a coast that had no refrigeration.
🌍
Europe. Europe has written a great deal of its food into law. A regulation of 1992 created the protected designation of origin and the protected geographical indication, tying a name to a place and a method, and an EU evaluation published in 2021 counted more than three thousand registered names across those schemes, from cheeses and hams down to particular shapes of bread.
The story behind this dish is up top, worth a read while the pot works.
More from Monaco
StocafiMonaco's stockfish stew, simmered in tomato, wine, olives, and herbs until rich and tender.
SoccaA thin, crisp-edged chickpea-flour pancake baked hot and eaten in torn pieces with black pepper.
Pan BagnatA round loaf soaked in olive oil and packed with a Niçoise salad of tuna, egg, and vegetables, a Riviera lunch.
Browse all Monaco recipes →
Good to know
You’ll need: Oven.
Storing it: Store in an airtight container. Most keep 2 to 3 days at room temperature, and longer refrigerated.
Make it a Monaco meal
Fougasse MonégasqueDessert
Soupe au PistouDinner
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Frequently asked questions
What is Pichade?
The Riviera's answer to pizza: a bread-dough tart spread with slow-cooked tomato and onion, dotted with black olives and anchovy.
Where does Pichade come from?
Pichade is a Monégasque dish from Monaco, Monaco.
Can Pichade be made vegan, gluten-free, or dairy-free?
This Pichade recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Pichade safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Pichade take to make?
About 120 minutes total (30 minutes prep, 90 minutes cooking), serving 6.
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