CtBF ~ Onion Tart aka Pissaladiere

After hunting down my last couple sachets of instant dry yeast,

horrors - they expired - way back in 2014!

That's how long ago I bought instant yeast.

and while out getting my fresh supply of yeast

I came across these interesting finds:

Pakistan chillies

Tokma seeds

Basil seeds

and they all came home with me!

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From pages 68, 69 n 70 of My Paris Kitchen

by David Lebovitz

above: ingredients for the filling

 

above: making the dough was quick and easy (by hand!),

now what was I afraid of in the first instance?

 

Left pan: dough is spread too thin,

Right pan - the thickness just right!

 

Above: hubby's ie without anchovies.  The thickness of

the tart base is just perfect and golden with a 25 mins bake time

Above: with anchovies

note to self: do not stretch to the maximum pan size,

leave it 1 inch all round smaller than pan will be great

 

 above: hubby's quick dinner with grated carrot salad,

mixed with roma tomato slices and coriander sprigs

perfect snack with Vietnamese coffee!

with anchovies!

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We at, Cook the Book Fridays,

are cooking from My Paris Kitchen,

David Lebovitz's latest book.

David Lebovitz's My Paris Kitchen

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A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

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my collection of David's books:

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Do check out CtBF and see the results of our members

Note: We do not publish recipes at CtBF,

but certain recipe links are available at Amazon,

better still - get the book, and join us at CtBF.