A different take on the Pissaladiere, the anchovies and onion tart from the Provence. In this dish, potatoes are the stars with anchovies in a supporting role. Unlike the Pissaladiere it doesn’t require pastry.
An enticing recipe, where you can get creative. A shortcrust pastry filled with eggplant, tomato, zucchini, red and green peppers, potatoes, onions, and Gruyère cheese. A tossed green salad, a crusty country bread, and a dry white wine or rosé are all you need to accompany this traditional dish from the South of France.