Pissaladière

Anybody who has eaten at Koffmann’s won’t be surprised to find this recipe in this book. When you come to the restaurant you will be presented with little slices of the traditional tart from Nice as an amuse-bouche. It’s something we’ve done since we opened and I still think the little fingers are one of the best things to accompany an apéritif. I love the salty flavour of the anchovies and olives against the background of the very sweet, slow-cooked onions. A friend of mine owned a small r