an excellent dish can be made by
spreading the onion purée into a
tin lined with the same pastry as
for the tarte à l’oignon (p. 35) or
thick slices of bread cut length-
ways from a sandwich loaf. Fry
one side lightly in olive oil, spread
this side with the purée, put in a
tin in the oven with a little more
oil and cook about 10 minutes.
The flavour of the olive oil is
essential to this dish.
Further along the coast, across
the Italian border, these dishes
baked on bread dough are called
pizza, which simply means a pie,
and there are many variations of