Tarte provençale with tapenade
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Brigitte Bury Dervault and Maurice Dervault’s recipe, from How They Entertain: At Home with the Tastemakers, is packed with sunshine vegetables and umami-rich olives and anchovies, perfect for a picnic
Tarte Provençale with tapenade
- 1 pack rectangular ready-rolled butter puff pastry
- 5 onions
- 4 tbsp olive oil (plus extra for the tapenade and for drizzling Cherry tomatoes (yellow, red, orange))
- 1 courgette
- 1 aubergine
- Grated Parmesan
- Basil leaves (to garnish)
- Salt and freshly ground black pepper
For the tapenade
- 1½ cups 9 oz/250 g black olives, pitted
- 1 clove garlic
- 6 anchovy fillets in oil
- 2 tsp capers in vinegar
- Preheat the oven to 400°F (180°C/Gas 6).
- Line a rectangular tart pan with the pastry.
- Slice the onions finely, then sauté them in a skillet with 4 tablespoons of olive oil, until they are very soft and cooked almost to a purée.
- Spread the onion mixture over the pastry.
- To make the tapenade, chop the olives and garlic. Drain the anchovy fillets, dry them on a paper towel, and chop finely. Drain the capers and put them in a blender with the olives and anchovies. Blend well, gradually adding olive oil to obtain a smooth, soft consistency.
- Spread the tapenade over the onion mixture on the pastry.
- Halve the cherry tomatoes, slice the courgette and aubergine into thin rounds and arrange them over the tapenade.
- Drizzle with olive oil and season lightly with salt and pepper. Sprinkle with grated Parmesan.
- Bake in the oven for 25 minutes.
- To serve, garnish with basil leaves.
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