French Riviera onion tart with anchovies and olives. From Nice.
Ingredients
Scale
Measurement units
- bread dough
- onions, thinly sliced
- olive oil
- anchovy fillets
- Niçoise olives
- fresh thyme
- garlic
Ingredients
Scale
Measurement units
- bread dough
- onions, thinly sliced
- olive oil
- anchovy fillets
- Niçoise olives
- fresh thyme
- garlic
Instructions
Cook the onions
Cook the onions
Assemble and bake
Assemble and bake
Tomorrow's Meal
Crispy Pissaladière Bread Salad (Panzanella-Style)
Day-old pissaladière torn into chunks, crisped in the oven, then tossed with fresh tomatoes, herbs, and vinaigrette for a savory bread salad
You'll need to pick up:
Fresh tomatoes (2-3 medium, diced)Fresh basil or parsleyRed wine vinegar (2 tablespoons)Extra virgin olive oil (3 tablespoons)Salt and pepper to taste
Quick overview:
- 1.Tear leftover pissaladière into bite-sized chunks (roughly 1.5 inches)
- 2.Spread on baking sheet, drizzle lightly with olive oil
- 3.Toast at 375°F for 8-10 minutes until edges are crispy and slightly charred
- 4.Cool for 5 minutes, then transfer to bowl
- 5.Toss warm bread with fresh diced tomatoes, fresh herbs, vinegar, and remaining olive oil
- 6.Let sit 10 minutes for flavors to meld, then taste and adjust seasoning
- 7.Serve at room temperature or slightly warm
Before you cook
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