This classic dish hails from the city of Nice and is often referred to as Niçoise pizza. Its thin bread base is similar to focaccia and the sweetness of the caramelised onions contrasts beautifully with the salty anchovies and olives. The name comes from pissalat, meaning ‘salted fish’ in the Niçoise dialect, a reference to the purée of anchovies and olive oil flavoured with cloves, thyme, bay and pepper that was traditionally brushed over the topping. Make sure the onions are tender and just a pale golden colour, they shouldn’t be dark like caramelised onions or they’ll burn while the tart is baking. If you don’t like anchovies (or for a vegetarian version), substitute thin strips of roasted red capsicum (see how to roast a capsicum video below). Some recipes shortcut by using ready-made shortcrust pastry as the base but I’ve always found that the bread dough gives a much better result. I love a glass of Williams Finolis Vino en Rama with pissaladière, this aged, unfortified Sherry meets the saltiness beautifully.
Serves 4 as a starter
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