French cooking can excel in its simplicity.
Such as Tarte Provençale : onions… pastry and onions.
I love onions. I can have had the worst day, but chopping a few onions and dropping them into hot olive oil, and inhaling the fragrance that ensues, just makes the whole day go away.
For this recipe, the onions are cooked very slowly in oil. So they soften without colouring.
Add garlic, with maybe a few olives, salt and pepper, and here I’ve added roasted yellow pepper. And that’s it. Simple. Very. And all the better for it.
This tart is great hot or cold, lunch to go, and nice for a picnic.
INGREDIENTS: Continue reading “Tarte Provençale”