Tourte aux Olives et aux Anchois

Olive and Anchovy Tart

Ingredients

Pâte Brisée

  • 115 g(4 oz) flour
  • 55 g(2 oz) butter, softened
  • 1 egg yolk
  • ¼ teaspoon salt
  • 1–2 tablespoons ice-cold water.

Filling

  • 115 g(4 oz) green olives
  • 5 anchovy fillets
  • 1 tablespoon capers
  • 1 slim clove of garlic
  • 2 tablespoons olive oil
  • 1 large egg
  • 2–3 tablespoons boiled rice
  • 1 teaspoon finely grated zest of lemon
  • 1 tablespoon parsley, finely chopped

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 cm(4 in) tartlet tins. Prick the base of the pastry all over and chill the cases in the refrigerator for 15–30 minutes.

Bake in a moderately hot oven (Mark 6, 200°C, 400°F) for 10–15 minutes until lightly coloured.

Stone the olives and set aside one third; chop the remainder finely and mix with the rinsed and finely chopped anchovies, the capers and the garlic. Pound the mixture together, or mix in a processor, until finely chopped. Stir in half the olive oil, the egg, rice, lemon zest and the parsley.

Spoon into the pastry case or cases and spread level. Scatter the remaining olives, roughly chopped, on top and dribble over the rest of the oil.

Bake in a moderately hot oven for 10–15 minutes until set. Serve hot or cold.

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