pissaladièren.

Brit.

/ˌpiːsələˈdjɛː/,

/ˌpɪsələˈdjɛː/, U.S.

/ˌpisələˈdjɛ(ə)r/

Forms: 1900s– pissaladiera, 1900s– pissaladière.

Origin: Of multiple origins. Partly a borrowing from French. Partly a borrowing from Occitan. Etymons: French pissaladière; Occitan pissaladiera.

Etymology: < French pissaladière (1938) and its etymon Occitan (Nice) pissaladiera (compare Occitan peissaladiera ) < pissalat anchovy ( < Occitan peis fish (see pessoner n.) + salat , past participle of salar to salt: see salad n.) + -iera -ier suffix.

Originally and esp. in Provençal cuisine: an open tart similar to pizza, usually made with onions, anchovies, and black olives.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > pastry > tart > [noun] > types of tart

rastona1450

taffety tart1651

raspberry tart1696

feuillantine1706

mazarine1706

cowslip tart1723

Bakewell tart1876

nut tart1886

sweetheart1888

Linzertorte1906

nusstorte1911

kolach1918

quiche1925

pissaladière1931

shoo-fly pie1935

Bakewell1950

tarte Tatin1951

gypsy tart1955

1931 A. de Croze What to eat & drink in France xv. 131 La Pissaladiera (a tart well sprinkled with olive oil, filled with sweet onions browned in oil, and pissala—salted whitebait—and baked).

1951 G. Maurois Cooking with Fr. Touch iii. 66 Another favorite hors d' œuvre in the region of Nice is the pissaladiera.

1960 E. David French Provinc. Cooking 208 The pissaladière is a substantial dish of bread dough spread with onions, anchovies, black olives, and sometimes tomatoes.

1977 N.Y. Rev. Bks. 8 Dec. 18/3 Hurray for the Cornish pasty rather than Olney's pissaladière.

2004 Desert Sun (Palm Springs, Calif.) (Nexis) 25 Aug. 1 f We do traditional French ham and cheese, vegetarian goat cheese and roasted peppers, there are pissaladieres with prosciutto and basil, [etc.].

This entry has been updated (OED Third Edition, June 2006; most recently modified version published online March 2022).

单词	pissaladière
释义	pissaladièren. Brit. /ˌpiːsələˈdjɛː/, /ˌpɪsələˈdjɛː/, U.S. /ˌpisələˈdjɛ(ə)r/ Forms: 1900s– pissaladiera, 1900s– pissaladière. Origin: Of multiple origins. Partly a borrowing from French. Partly a borrowing from Occitan. Etymons: French pissaladière; Occitan pissaladiera. Etymology: < French pissaladière (1938) and its etymon Occitan (Nice) pissaladiera (compare Occitan peissaladiera ) < pissalat anchovy ( < Occitan peis fish (see pessoner n.) + salat , past participle of salar to salt: see salad n.) + -iera -ier suffix. Originally and esp. in Provençal cuisine: an open tart similar to pizza, usually made with onions, anchovies, and black olives. ΘΚΠ the world > food and drink > food > dishes and prepared food > pastry > tart > [noun] > types of tart rastona1450 taffety tart1651 raspberry tart1696 feuillantine1706 mazarine1706 cowslip tart1723 Bakewell tart1876 nut tart1886 sweetheart1888 Linzertorte1906 nusstorte1911 kolach1918 quiche1925 pissaladière1931 shoo-fly pie1935 Bakewell1950 tarte Tatin1951 gypsy tart1955 1931 A. de Croze What to eat & drink in France xv. 131 La Pissaladiera (a tart well sprinkled with olive oil, filled with sweet onions browned in oil, and pissala—salted whitebait—and baked). 1951 G. Maurois Cooking with Fr. Touch iii. 66 Another favorite hors d' œuvre in the region of Nice is the pissaladiera. 1960 E. David French Provinc. Cooking 208 The pissaladière is a substantial dish of bread dough spread with onions, anchovies, black olives, and sometimes tomatoes. 1977 N.Y. Rev. Bks. 8 Dec. 18/3 Hurray for the Cornish pasty rather than Olney's pissaladière. 2004 Desert Sun (Palm Springs, Calif.) (Nexis) 25 Aug. 1 f We do traditional French ham and cheese, vegetarian goat cheese and roasted peppers, there are pissaladieres with prosciutto and basil, [etc.]. This entry has been updated (OED Third Edition, June 2006; most recently modified version published online March 2022). < n.1931
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