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Pissaladière (onion tart) served with Niçoise salad

Quick Madeleine

Harvest of the day

• For the pissaladière: thyme, chives flowers
• For the salad: chives, parsley, calendula petals, broad beans, radish
• Madeleine: calendula petals, rose petals

Pissaladière (onion and anchovy tart) (x4)

Ingredients

• Onions, 6 sliced 
• Olive oil, 4 tbsp
• Black olives, 1 jar
• Thyme, 1 bunch
• Puff pastry, 1
• Optional: anchovy

Method

• Pre-heat the oven 180C
• Sliced onion and place on low to medium heat for 25 min
• Remove from heat add add the thyme
• Cover the puff pastry with onion and place the olives. Bake for 30 min.

Nicoise salad with rice (x4)

Ingredients

• Tomato, 4
• Parsley
• Olive oil
• pepper
• sel
• egg,4
• chives , stems and flowers
• Broad beans, 8 remove from seed pod
• Green pepper
• Tuna, 200g
• Black olives, halved
• Radish, sliced 8

Method

• To make the Niçoise salad, all you have to do is gather all the ingredients, then proceed as follows…
• Harden the eggs (6 to 8 minutes after the water has boiled), then cool them well in cold water.
• Chop the chives and arrange them in the bottom of the dish.
• Add the broad beans, the finely cut green pepper, the radishes cut into rings and the well-drained and crumbled tuna. Coarsely mix all these ingredients with salt and pepper.
• Cut the tomatoes into thin slices. Cut the hard-boiled eggs into quarters and arrange them on top and add black olives and finely chopped parsley.
• Finally, sprinkle with salt and pepper, then drizzle with olive oil
• Chill for 1 hour and toss the salad well just before serving.

Madeleine (32 small madeleine)

Ingredients

• Sugar, 150g
• Flour, 200g
• Vanilla extract, 2tsp
• Baking powder, 1 tsp heaped 
• Melted butter, 100g
• Milk, 50g
• 3 eggs

Method

• Preheat the oven to 240°C (thermostat 8). Melt the butter in a saucepan over low heat, set aside.
• Mix the eggs with the sugar, until the mixture whitens.
• Then add the vanilla extract and 40 g of milk.
• Add flour and baking powder.
• It is then the turn of the butter and the rest of the milk; let stand 15 minutes.
• Butter the madeleine moulds and pour the preparation in (but not to the top, the madeleines will swell!).
• Bake at 240°C (thermostat 8), and lower after 5 min to 200°C (thermostat 6-7); leave for another 10 min. Watch the cooking closely!
• Unmold right out of the oven.

Thank you Marnie for the pictures!