Anchovy and olive tart (Pissaladière) from Cooking with Tinned Fish: Tasty Meals with Sustainable Seafood (page 59) by Bart Van Olphen

  • Gruyère cheese
  • black olives
  • frozen puff pastry
  • brown onions
  • egg yolks
  • anchovy fillets 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

This recipe does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.