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    You are in: Home / Recipes / Pissaladiere Provencale Recipe
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    Pissaladiere Provencale

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on July 24, 2003

      Was short on time and made this with store bought puff pastry. It was quick, easy, but most importantly it tasted fabulously. This recipe will impress those who know what French onion tart tastes like and will hook those who never had one before. Ballottine

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    • on March 21, 2008

      Delicious, and very close to how I had it in the French-Italian Alps just northeast of Nice. I did mash some of the anchovies with a little olive oil into a paste and spread that on the dough before the onion mixture. I then cut the remaining anchovies in half lengthwise for the lattice. Took it to work, and people who said they did not like anchovies took off the fillets and said "oh wow, this is SO good!" I didn't tell them it was due (in part) to the anchovy flavor they tried to get rid of! Also cut each olive into two so more mouthfuls would have a little piece. Thanks for a great recipe!

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    Nutritional Facts for Pissaladiere Provencale

    Serving Size: 1 (119 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 208.1
     
    Calories from Fat 86
    41%
    Total Fat 9.6 g
    14%
    Saturated Fat 2.1 g
    10%
    Cholesterol 11.1 mg
    3%
    Sodium 741.5 mg
    30%
    Total Carbohydrate 24.6 g
    8%
    Dietary Fiber 2.1 g
    8%
    Sugars 3.5 g
    14%
    Protein 6.3 g
    12%

    The following items or measurements are not included:

    fresh thyme

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