Summer Tomato Pissaladière
Stephane Garnier, the head chef at Chateau de la Bourdaisiere, uses the traditional Provencal onion pizza, pissaladiere, as a jumping-off point for his tomato tart. Instead of pizza dough, he makes the base with pastry dough and tops it with chopped onions, garlic and zucchini and a layer of sliced tomatoes and halved cherry tomatoes. He decorates the tart with the classic garnish of anchovy fillets.
Slideshow: Delicious, Quick Side Dishes