Onion, anchovy, and olive tarts (Pissaladières) from The Best of Gourmet 1993 by Gourmet Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Asian spring rolls; Chicken wings Africana; South American-style jicama and orange salad; Russian potato-and-cabbage turnovers (Pirozhki); Spanish-style garlic shrimp with ham and bell pepper

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other brine-cured black olives for Niçoise olives. Tarts can be made 1 day ahead, kept at room temperature, and reheated before serving.

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