Radio New Zealand - Te Reo Irirangi o Aotearoa

Tarte Nicoise

Chef: Catherine Bell (founding editor and food director of Dish Magazine) as heard on Nine To Noon Monday 30 January 2012

Tags: savoury tart, lunch, anchovies

This tasty tart is reminiscent of the Mediterranean. If in a hurry you can of course use ready rolled short pastry although the flavour of the thyme and mustard in this pastry adds to the overall deliciousness.

(Serves 8)

Ingredients

Pastry

• 1¼ cups flour
• 1 tablespoon fresh thyme leaves
• ½ teaspoon salt
• freshly ground pepper
• 120 grams cold, unsalted butter
• 2 teaspoons Dijon mustard
• 2 tablespoons iced water

Filling

• 2 tablespoons extra virgin olive oil
• 4 red capsicums, seeded and sliced 1cm
• 1 onion, sliced

Topping

• 5 ripe fleshy tomatoes such as Roma
• 10 anchovy fillets, rinsed and drained (I like the Ortiz brand)
• 15 black olives, halved and pitted
• 1 tablespoon fresh thyme leaves
• 4 cloves garlic, finely chopped
• 1 tablespoon olive oil

Method

Pastry: Place the flour, thyme, salt, pepper and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs.  Add the mustard and enough iced water for the mixture to hold together.  Tip out on the bench and bring together quickly into a disc with your hands. Wrap and chill for 30 minutes.

Filling: Heat the oil in a large skillet.  Add the capsicum and onion to the pan. Season and cook until soft and thick, about 30 minutes.  Transfer to a bowl and cool.

Preheat the oven to 190°C.

Assembly: Roll out the pastry on a lightly floured surface and line a tart tin with a removable base (24cm round or 21x29cm rectangular).  Using a slotted spoon spread the filling over the base.

Halve the tomatoes through the core, scoop out and discard the seeds.  Cut the tomatoes in half again and arrange in rows alternating with the anchovies. Scatter with the olives and thyme leaves.  Combine the garlic and oil and spoon over the tart.  Give the top a good grind of pepper and bake until the filling is bubbling and the crust is golden, about 35 minutes.  Rest for 10 minutes before serving.

John Hawkesby’s wine recommendation

Rose
Rockburn Stolen Kiss 2011

Riesling
Amisfield Dry Riesling 2010