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.

Pichade lazy

Tonight, a good pichade. Lazy because I was too lazy to walk to the shop and get yeast for the dough. And I used a machine…

Tchak, tchak…lots of onions.

In the home-bakery (the jam program).

On dough with 1/2 whole wheat flour, it is made with baking powder.

Baked. It’s different with yeast, but this version is nice too.

First Frenchy

A compil of French first dishes…

Pâtés et terrines

Pâté means both a meat terrine and a pie. That depends…

patés (meat terrines)
petits pâtés (pies)
coulibiac (fish pie)
mousse de foie aux olives et romarin (liver paste)
terrine de chou-fleur (cauliflower)

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Soupes et potages

Country
soupe au chou (cabbage)
gratinée au bouillon de canard (onion)
soupe à l’oignon rouge
soupe au pistou (pesto)
néo-garbure (beans)
gratinée d’avoine (oat)

City
potage Crécy
potage Choisy
crème de chou fleur (cauliflower)
soupe de champignons (mushrooms)
soupe au cerfeuil (chervil)
cauli-carrot
crème vert amande

Seaside
soupe de poisson
potager de poisson
white bean and clam soup
chaudrée de saumon (salmon chowder)
bouillabaisse

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Tartes, quiches, savory cakes

pounti (herb and prune peasant cake)
cake salé au fromage et aux piments
cakes aux fèves et pesto (broad bean pesto cakes)

quiche lorraine
tarte au potiron
flamiche (with leeks)
tarte à l’oignon

tarte aux epinards
tatin tomate
pichade (tomato)
pissaladiere (onion)

quiche poire et bleu
tarte flambée – flammenkuechen (old style quiche)
tarte flambée à la pomme (apple)

Soufflés
soufflé de potimarron
soufflé de fromage et chou-fleur

salades et crudités

salade de tomates
salade niçoise (the real story)
salade de riz Méditerranée (rice)
taboulé rouge
taboulé au safran

poireau vinaigrette (leeks)
salade de lentilles au saumon d’automne (salmon, lentils)
poire, bleu, noix (pear cheese)
dill lime salade composée

salade aux calamars et pois chiches (chick peas)
salad tahitienne (sashimi)
salade composée (poached egg and croutons)

Or you can simply serve eggs :

oeuf mayo
omelette baveuse
oeufs à la coque

A l’Est : la pichade

Pizza ? Nearly. It’s a red pissaladiere.
You have seen the white version last week. Then I wanted a red one.

If you love tomato, onions and bread, that’s the best thing under the sun and on the beach.

It’s little name is pichade (say “peesha”).

You can’t see the anchovies. They melt in the sauce.

I love the crust, so I trimmed it all around… later I reheated that square.

Pissaladière d’aujourd’hui – Anchovy envy

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.