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Pissaladiere

Originating from Nice, this anchovy tart is a classic for fish lovers

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This tart is made in the Nice area and is thought to originate from Roman times. Now served as an appetiser, it was traditionally cooked and sold early each morning around Nice.

The base is a thick pizza-like dough and its topping consists of anchovies (whole or in paste form), onions, garlic and olives. Traditionally the dough was cooked with a layer of onions through it which accounted for some of the depth of the base. You can find it in most good bakeries or in the daily markets of Nice and it can be eaten hot or cold, so another great addition to that picnic!