Pissaladiere

Pissaladiere. Remove garlic cloves and aromatic sprigs from the cooked onions. Heat olive oil in a large skillet over medium heat.

Pissaladiere | The Easiest French Tart Recipe • The Cutlery Chronicles (Fannie Lloyd)

Cut tomatoes in half lengthwise, and scoop out seeds with a melon baller or small. Gather dough into a ball; flatten into a disk. Cut the onions in half and peel them.

Heat oil in a large skillet over medium heat.

Cut tomatoes in half lengthwise, and scoop out seeds with a melon baller or small.

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Pulse until mixture resembles coarse meal. Generously cover a pizza peel with semolina or cornmeal. Le secret de la Pissaladière est là.

Judul: Pissaladiere
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John Woods

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