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.