Monaco | Pissaladière | Onion, Tomato, and Anchovy Tart

CLICK HERE FOR THE RECIPE I USED

Monaco doesn't seem to have its own cuisine because of its proximity to France and the Mediterranean Sea. All of the recipes I came across originated in France or were typical of any country on the shores of the Mediterranean and not unique to Monaco.

I chose this recipe because it seemed to be something that was popular in Monaco and something a little different than what I usually make.

It wasn't difficult (if you've made a pizza, you can make this) but cooking the onions down until they were "jammy" took a long time.

The linked recipe says the anchovies are optional but 99% of the recipes for it included them so I added them to half of the tart.

And I discovered that anchovies are far far too salty for me which rendered that half of the tart inedible. They also left an unpleasant aroma in the kitchen that no one in the house appreciated.

I didn't enjoy the side without anchovies either.

It was still too salty for me.

I don't know if I did something wrong (even though I followed the recipe to the letter) or what but after a couple of bites I couldn't stomach any more and tossed the entire thing.

Oh well, it was a learning experience! :)