Summer Tomato Pissaladière
Stéphane Garnier, the head chef at Château de la Bourdaisière, uses the traditional Provençal onion pizza, pissaladière, 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. Delicious, Quick Side Dishes
The dough can be refrigerated overnight or frozen for 2 weeks.
A fresh-tasting Sauvignon Blanc with high acidity will balance the saltiness of the anchovies and match the tanginess of the tomatoes in the pissaladière. Look for an example from the Loire Valley.