Pissaladiere (Pissaladiera)

Savoury tart with anchovies

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Preparation info

  • Serves

    10

    • Difficulty

      Medium

Appears in

The Cooking of the Mediterranean

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.

Ingredients

Method