Equally good for breakfast, brunch, lunch or dinner, frittatas are a wonderful way to use up some of your extra eggs.
Chef Brian Streeter offers his recipe for Provençal Onion Tart, or Pissaladière. It makes a lovely lunch dish and is very good served with a simple green salad. The pizza-style tart originates from the Nice region of the South of France and is evocative of hot Mediterranean summers. It is also an excellent appetizer cut into small pieces and served with Cakebread Cellars’ Napa Valley Sauvignon Blanc.