This French dish is like an oniony pizza. The word ‘pissaladière’ derives from the Provençal French pissalo or ‘salt fish’, presumably because of the anchovies that are included in the recipe. The base can also be made with puff pastry, which does not need pre-baking. French Niçoise olives are best on top, but Greek and Italian will do just as well. Pissaladière is perfect for a summer lunch, served with a crisp green salad. You can also make mini tarts – cook at 220ºC (400ºF), Gas mark 6, for 15 minutes.