Last night we took part in a great wine tasting and dinner with some close friends. The “theme” was Rhone wine and food that pairs well.
My food contribution was based on a recipe from Hubert Keller (PDF download). According to him, it’s actually an Alsatian onion tart. But with the addition of anchovies and niçoise olives, it becomes a Pissaladière version, a dish from Provence. So while it’s not technically Rhone cuisine, I figured it was close enough.
It’s a fairly simple recipe, and is incredibly flavorful. As with so many French recipes, there is nothing healthy about it at all.
