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Inspired by pissaladière, a traditional Niçoise tart, we've filled buttery shortcrust pastry with slow-cooked sweet onions, tangy anchovy fillets and savoury black olives. Baked till golden as a sunset over the Baie des Anges, we think a wedge of this savoury tart will whisk your taste buds off on a whirlwind trip to the French Riviera.
Prep: 15 mins | Cook: 55 mins
Really yummy. I didn't use a whole jar of anchovies, I think, for my taste, that would have been too salty. Great straight out the oven but the cooled down leftovers were great too