What’s better on a hot Summer day than a good home-baked onion and anchovy tart ?
Today’s guest is the pissaladière from Provence.
Onions from Awaji islands are in full season. They are so sweet…
I added rice bran to the dough. Olives ? Nolives, sorry, I had none in stock.
Just baked !
It goes wonderfully with pastis. Mine is not white because I don’t have enough liquor in it. The thing is humidity makes me both thirsty and weak to alcohol. So it’s flavored iced water.