Making small fritters means you can top them and serve them as pop-in-the-mouth savouries. A wedge of brie and a dollop of chutney turns them into pretty pass-arounds, but you can also top them with goat’s cheese and an olive or smoked salmon and make an assortment for a platter.
Where Provence in France meets Liguria in Italy, this delightful hybrid of a tart and pizza was born. I first enjoyed it in Nice and have added my own touch, the beautiful addition of flower-like artichokes and thyme to the onions, olives and anchovies. This is ideal picnic food as it doesn’t need to be refrigerated and it transports well.