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.
Another Basque dish, to match the cakes. It’s called axoa, and you say that : “ashowa” like ” Ah ! shhh ! wah ! “. Because it’s …mmm, and you never make enough of it.
The name would refer to hashing, the meat, the veggies…
Veal is more common. I’ve used pork. To compensate the absence of the famous Espelette pepper for which this dish was invented, I’ve mixed :
-fresh long green sweet peppers
-fresh red paprika
-a bit of frozen hot Korean red chili
-some paprika powder