Tartelette Mèridionale

Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

A terrific summer dish, lush with the flavours of southern France, as its name suggests ...


For the pastry

  • 200 g flour
  • 75 g butter, cut into small pieces
  • 25 g lard, cut into small pieces
  • 1 egg, beaten
  • beans for baking blind


    To make the pastry, put the flour in a bowl, add the butter and lard, and rub together with your fingertips until the mixture resembles breadcrumbs. Using a round-bladed knife in a cutting motion, combine the egg with the mix until a pastry ball forms. Turn out on a lightly floured surface and quickly knead until the pastry is even and smooth, then wrap and place in the fridge to chill for 30 minutes.

    Heat the oven to 180°C/gas 4.

    Roll out the pastry on a lightly floured surface and line six 10cm push-up-bottom tart tins. Line each tart tin with baking parchment, cover with a layer of baking beans and bake for 25 minutes. Take out of the oven, remove the beans and baking parchment, and set the cases aside. Reduce the temperature to 120°C/gas ½.

    Pour a little oil in a roasting tin, add the tomatoes and garlic and toss well. Roast in the low-temperature oven for 1 hour.

    Roughly spread about a teaspoon of the tapenade over the base of each pastry case. Top with 1 anchovy fillet, a few basil leaves, the roasted tomatoes and a few olives. Drizzle with olive oil – you could use what’s left in the roasting tin – season, and cook for a further 10 minutes.