Pissaladière is a specialty from Nice, in the South of France. It’s a thin-crust onion tart topped with black olives and anchovies, baked on a pizza-style dough.
The name comes from pissalat (pee-sah-lah), a Provençal condiment of puréed anchovies, cloves, thyme and bay leaves that used to be spread on the dough before baking. Nowadays, it’s rare for the cook to actually make this condiment; it’s more common to feature the anchovies whole and on top, as I’m showing you here.
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