Menton tart

Tarte de Menton

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 45

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

Menton is a town on the Riviera and its name is used for dishes inspired by the style of cooking in this area. This lovely tart is a staple and is always on Dominique’s menu. For some reason, the onions and olives always taste sweeter in the south, making this a popular starter there.



  • 150 ml (¼ pint) milk
  • 2 tsp baking powder


Preheat the oven to 190°C/375°F/Gas 5. Warm the milk in a pan with the baking powder. Place the flour in a bowl, make a well in the middle and add the warm milk. Blend by hand, adding a pinch of salt and the olive oil, then kneading until smooth.

Roll out the pastry and use to