Tourte aux Olives et aux Anchois

Name: Tourte aux Olives et aux Anchois (Olive and Anchovy Tart)
Yield: Serves 6.
Cuisine: France
Ingredients: 5 anchovy fillets; 1 tablespoon capers; 55 g(2 oz) butter, softened; 115 g(4 oz) green olives; 1–2 tablespoons ice-cold water.; ¼ teaspoon salt; 1 tablespoon parsley, finely chopped; 1 egg yolk; 1 slim clove of garlic; 115 g(4 oz) flour; 1 teaspoon finely grated zest of lemon; 2 tablespoons olive oil; 2–3 tablespoons boiled rice; 1 large egg

Olive and Anchovy Tart

Preparation info

Serves
6
.

Difficulty
Easy

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

Ingredients

Pâte Brisée

115 g(4 oz) flour
55 g(2

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Make the pastry in the usual way. Roll out thinly and line a 20–23 cm(8–9 in) tart tin or six 10