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tartMedium
Published 2019
The crust for this tart is briefly cooked before topping. This makes it fantastically pliable, so it keeps its shape when you spread on the hot filling. It’s actually my recipe for English pie dough, and an English savory filling such as pork pie also works really well. But I still had some pickled sardines in my fridge, and wanted to make something nice with them: a variation on the French pissaladière. If you don’t have pickled sardines, you can use salted anchovies instead. In fact, that
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