A speciality of Nice in southern France and similar to an Italian pizza, a pissaladière is an open tart made with either a bread dough or pastry base topped with onions and garnished in a chequerboard pattern with anchovy fillets and black olives. Traditionally, the top was spread with pissala from which the dish takes its name), a paste of anchovy purée, herbs and olive oil, and then baked. Some versions include tomatoes.
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