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.
Recipe and little history of the pissaladière
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.
GOURMANDE in OSAKA 
hm…that looks sooo good (apart from the anchovi of course since I’m a vegetarian ^-^). This should readily be veganizable with smoke tofu or something similar. Thanks for the inspiration!
http://torwen.blogspot.com/
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