Name: Pissaladiere (Pissaladiera) (Savoury tart with anchovies)
Yield: Serves 10
Ingredients: 250–350 ml (9–12 fl oz) tomato sauce; 50 g (2 oz) stoned black olives; salt and pepper; 2 × 50 g (1¾ oz) can of anchovy fillets or 6 large salted anchovies; 2 cloves of garlic, chopped finely; 500 g (1 lb) shortcrust pastry or bread dough; 2 kg (4½ lb) onions, peeled and sliced; olive, oil

Preparation info

Serves
10

Difficulty
Medium

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

Basic recipe: Tomato Sauce

Pissala is a thick salty paste made of anchovies and sardines with aromatics. Outside the Nice area, anchovies are used instead as a piquant relish for what is basically a hefty onion tart. Tomato is often used to lighten the flavour as well. The basic dough can be a bread dough or shortcrust pastry.