Nicoise onion tart, which I have first come across while browsing Rick Stein’s book “French Odyssey”. When Moka was here last week , we’ve made one together for lunch one day, but I knew from the first bite that I will be making it again MY WAY. 🙂

This was our joint effort;

We had the ready made pastry from Esselunga, Moka has prepared the onions, I put the whole thing together and baked it. It was very tasty, made a great lunch, but the onions could have been softer. Moka panfried them and wasn’t interested in adding fresh bay leaves or thyme from the garden ( I smuggled some through at the end for garnish), which I found rather surprising.

So yesterday, on a first rainy day in over a month I made the pissaladiere again. My onions were cooked under cover for over 40 minutes with a generous bouquet garni. This made a huge difference. Once I removed the herbs, I gave it another 20 minutes uncovered which made the consistency almost spreadable.

Black olives on top take the 15 minutes in the oven well, anchovies don’t. These should definitely be added after the baking.

Excellent light supper alongside Greek salad and some good chianti.