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Recipe
For the pissaladière tart: You need:
Spread pizza dough (or puff pastry) on an oiled baking sheet or in a tart pan, and prick it with a fork to prevent it from swelling during cooking.
Garnish with the Pissaladière preparation
Place in the oven for 30 min at 200°C Carole serves it with Escarole Salad with anchovy fillets and its virgin sauce: Prepare an escarole salad in a salad bowl with a few anchovy fillets and Jean Martin candied tomatoes, previously drained.
For the sauce:
Cut half of an onion into small 1cm cubes. Mix them with olive oil.
Add 6 to 8 pitted and roughly chopped black olives.
Add 1 tablespoon of pine nuts and 1 tablespoon of capers to the vinegar.
Chop a few fresh coriander or parsley leaves and add them.
Add salt and pepper to taste and let this virgin sauce infuse with all its ingredients for 10 minutes before serving it with the escarole salad with anchovy fillets.
Tip for gourmets: you can dilute a teaspoon of sweet achovy in this sauce before serving.
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