is the savory tart from nice, pissaladiere, too salty?
i've never had it but many like it. if u've been to nice, chances are u tried it. would like to know what u think. if u've made it, did u prefer to use a less salty olive? do u rinse the anchovies repeatedly?
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But saltiness is a personal preference and, for some, a health issue.
Looking at a few recipes just now, I see most have about 2 anchovies per serving and various amounts of olive.
Perhaps try a recipe from a reliable source (James Beard Foundation, Julia Child, The Spruce Eats, various French bloggers in English or French, various reliable magazines - Bon Appetite, Food and Wine).
Do a test run.
Make dough as instructed. Add toppings per recipe to one side, and half the measure to the other side. Bake and taste. See which you like better, and which you think customers would like better.
When I can find them, I get the ones packed in jars, usually Italian from Sicily.