Master the Provençal classic by cooking vegetables separately to highlight their fresh flavors—a technique trusted by generations of home cooks. Sauté 1 sliced onion and 2 bell peppers (1 red, 1 green) in thin strips in olive oil for 10 minutes; set aside. Cook 2 diced eggplants for 10 minutes, reserve, then do the same with 2 diced zucchini. Combine in the pan with 4 peeled tomatoes, 3 minced garlic cloves, 1 thyme sprig, and 1 bay leaf. Season with salt and pepper; simmer 40 minutes. Serve hot.
This savory Niçoise onion tart shines with caramelized onions atop pizza dough or shortcrust pastry. For homemade: Mix 200g flour, pinch of salt, 100g softened butter pieces, and water to form dough. Knead smooth; chill 30 minutes. Caramelize 1kg sliced onions in olive oil and water for 40 minutes; season. Spread over dough, top with anchovies, black olives, and thyme. Bake 30 minutes at 180°C.
Since the 1950s, this Riviera brioche filled with light cream has captivated. Dough: Blend 250g flour, salt, and 12g yeast in lukewarm milk. Rest, add 1 egg and 1 tbsp sugar; proof 1h30. Cream: Boil 250ml milk with vanilla pod; infuse 15 minutes. Whisk 4 yolks, 80g powdered sugar, 1 tbsp flour, 1 tbsp cornstarch; add milk, thicken, cool. Fold in 3 egg whites and orange blossom. Shape dough thick, proof 30 minutes, bake 25 minutes. Split, fill, chill.
