This light and crisp tart is easy to make and the right choice for spring, when fresh asparagus is sold in the markets. A good quality ready made puff pastry can be a great help especially when the kitchen is hot and spending the sunny days outside is a better proposition.
Tarte aux Endives et Crevettes, a posh tart, effortlessly made. Dead easy and amazingly delicious. A tart just right for a warm summer’s night. Coating shrimps in the endives caramel sauce creates a contrasting harmony, salty and sweet.
A different take on the Pissaladiere, the anchovies and onion tart from the Provence. In this dish potatoes are the stars with anchovies in a supporting role. Unlike the Pissaladiere it doesn’t require pastry.
In the Provence this dish is called Troucha, which means omelette. You can use spinach greens or Swiss chard for this dish.
My recipe comes from Toulon and adds anchovies for an extra kick. This turns a rather mild dish into a wonderful light lunch choice, which can be accompanied by a simple green salad.
Tortilla de Legumbres, a variation of the popular Torta de Patatas, a staple in many Spanish households. Cut into 2 x 3 inch (5-7 cm) rectangles it is also a tapas dish. Sometimes the expression torta de legumbres is used instead of tortilla. The latter is just the diminutive form of torta. Very practical, you can use many of the odds and ends in the vegetable bin of your fridge.
Omelette aux Poivrons et Tomates, the Provençal version of a popular dish in the Mediterranean region: light, healthy and easy to prepare. I use it both as a main course or as part of a cold buffet, when friends come over. This dish tastes great warm or at room temperature, a favorite at many tapas bars in Spain.
Serve with a green salad with Creamy Cucumber Dressing and a crusty white bread.