If there's one thing the French are not scared of in their cuisine, apart from garlic obviously, it's salt. The devil food for many, for me it has a grounding, earthy effect. The anchovy-olive-onion mix in Pissaladière could only be Niçois and is salty to the point that you are transported instantly to a place near the sea.
Oozing with its slowly cooked onion 'paste' which sets off a simple dough base, Pissaladière makes a wonderful weekend sharing food. I've committed culinary blasphemy in this recipe and added some courgettes (zucchini) as they were fresh out of the garden, but you'd never see that in Nice. Just like pizza, it's perfect for freezing too so if you make too much you can have a beautiful snack really quickly. Hope you love it too!