Tarte Nicoise

Name: Tarte Nicoise
Yield: 8 portions
Ingredients: Freshly ground black pepper, to taste; ½ teaspoon salt; 2 teaspoons Dijon mustard; 8 tablespoons (1 stick) unsalted butter, cold; 2 tablespoons extra virgin olive oil; 2 tablespoons ice water; 1 cup sliced onion; 4 red bell peppers, cored, seeded, and cut into ¼-inch-thick slices; 1 tablespoon fresh thyme leaves; 1¼ cups unbleached all-purpose flour; 5 ripe plum tomatoes; 10 anchovy fillets, rinsed and drained; 15 oil-cured black olives, halved and pitted; 4 cloves garlic, thinly sliced; 1 tablespoon extra virgin olive oil

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The tastes of the Mediterranean—black olives, anchovies, garlic, red pepper, tomatoes, and thyme—combine in this tart to make a fabulous first course or luncheon dish … and it’s gorgeous as well.

Ingredients

Pastry

1¼ cups unbleached all-purpose flour
1 tablespoon fresh thyme leaves
½

Fish course
Pescatarian

Method

Make the pastry: In a medium-size bowl, toss the flour, thyme, salt, and pepper. Cut in the butter, 1 tablespoon at a time, with a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs. Stir in the mustard and enough ice water for the mixture to hold together. Form it into a ball, cover with plastic wrap, and chill for 30 minutes.