This onion tart is based on the French Pissaladière tart from Nice that is made with pizza dough. It’s delicious for dinner with a crispy green salad. You can put more or less of the onion mixture on depending on your taste. The Niçoise like a lot of onion, I like it both ways…btw if you press on pizza dough below it will take you straight through to the dough recipe.
So called because the crumbled egg yolk on top looks like mimosa flowers. This classic French asparagus salad has been made since the twelfth century and was often knocked up for King George VI. It is really low carb unless you serve it on bruschetta, which is a combo I love because it’s the crunchiness with the softness of the asparagus and the egg that goes so well. This is great as a light meal or as a starter. And it’s asparagus season now, hurrah!
2 bunches of asparagus
Zest of one lemon
2 hard boiled eggs grated or finely chopped
A small sprig of parsley finely chopped
½ a small red onion very finely chopped
1 tablespoon finely chopped capers
1 tablespoon of balsamic vinegar
3 tablespoons of olive oil
Salt and pepper to taste
½ teaspoon of Dijon mustard
1 teaspoon maple syrup