Pissaladière with tomato, olives, and anchovies from Dinner in French: My Recipes by Way of France (page 121) by Melissa Clark

  • Niçoise olives
  • onions
  • thyme
  • tomatoes
  • active dry yeast
  • all-purpose flour
  • canned anchovies in oil

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

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

  • stockholm28 on May 25, 2021

    I liked this, but mine definitely suffered from some second rate ingredients. I got vidalia onions and hot house tomatoes in my CSA bag and used those. The onions were a little too sweet and the tomatoes were pretty tasteless. My olive selection was limited so I used kalamata rather than nicoise. I could only find the really cheap tinned anchovies which were just way too fishy for me. I think I only like anchovies as a back note; I ended up picking the anchovies off like a little kid. I still enjoyed this because carbs, but would like to try it during tomato season with the right onions and olives.

  • kari500 on May 08, 2021

    I had a pizza dough in the freezer, so I used that instead of making the dough that goes with this recipe. With that little trick up my sleeve, this was easy and delicious, although it does take a while (at least 45 minutes) to get the onions where you want them. Loved this.

  • Astrid5555 on June 26, 2020

    Excellent! Made the dough a few hours ahead, afterwards quite quick to make on a weeknight. Will repeat!

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