My new friend Greg over at SippitySup.com reminds me that there is another French version of Alsatian onion tart, known under the vaguely vulgar-sounding name of pissaladière. The main difference between the two is that being a Provençal dish, it’s got plenty of anchovies mixed into the topping. Ours will be the classic onion and bacon version, but as an onion tart enthusiast in general, I heartily endorse both types. Greg’s recipe, which goes whole-hog Provençal with the addition of olives, can be found here.

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