Caramelized onion polentart

A golden version of the pissaladiere, the onion and anchovy tart from Provence.

I add a second polenta tart crust left from when I baked this tarte polenta.
I’ve painted it with olive oil, baked it.

Garnished with onions cooked till brown in the olive oil from a can of anchovies with a little garlic. Garnished the crust. Added red chili and a few anchovy filets. Re-baked briefly. Decorated with green olives and thyme. You can make it without anchovies if you add a little soy sauce to the onions.

Cut when it’s cooled. I eat it at room temperature, and in this season that means warm.

Le zoo de panisses et tapenade verte

I’m playing with animal cookie cutters and Provence’s classics.

Same recipe as these bunny panisses you’ve seen a few weeks ago.

Green olive tapenade.

Served with sticks of cucumbers and toothpicks. You have a nice Summer appetizer or light meal.

Dacquoises glacées aux saveurs de chocolat, noix et poire.

A light biscuit dacquoise refreshed with pear and ice-cream. A French sweet plate announcing Autumn…well end of Summer…ok, the end of mid-Summer. No, we won’t have snow tomorrow, but it seems we’ve passed the peak of heat. Let’s celebrate with a little baked dessert.

Walnut flavored mini-muffin sized dacquoises.

Aren’t they fluffy ? The dacquoise is really great, that’s the macaron in less heavy.

Soft-serve version of the brownie ice-cream. That would look nicer with fully frozen ice-cream but there was not enough time.

Des poires pour la soif. Pears for thirst is a French old saying.

This is a cake in parts…

Bunny panisses

Panisses are chick pea based appetizers and street stall snacks from the South of France. They exist in different shapes but I guess the bunny style is rare. My recipe is also alternative. Normally you need chick pea flour that I didn’t have. So I found another way.

Soak a cup of dry chick peas. Put them in the blender with 2 tbs of olive oil. Add enough water to get a creamy sauce. Simmer on /medium low heat, stirring till you get a cooked thick paste. That takes 15 to 20 minutes. Add salt, and flavoring if you want. It has to be well dried.