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Tarte Nicoise

ingredients

serves: 4 - 6
1 1/2 cups plain flour
1/2 teaspoon salt
pinch cayenne pepper
90 g (3 oz) butter
1 egg yolk
2 teaspoons lemon juice
1 - 1 1/2 tablespoons water

for the filling

6 small tomatoes
1/2 cup grated tasty cheese
1/4 cup fresh white breadcrumbs
1 tablespoon chopped fresh basil
salt and pepper
grated nutmeg
cayenne pepper
2 tablespoons butter
6 black olives

custard

2 eggs
1/2 cup cream
1/4 cup milk
pinch grated nutmeg
salt and pepper

method

for the pastry case

1. Sift dry ingredients into a bowl.

2. Rub butter into flour with fingertips until mixture is crumbly.

3. Mix egg yolk, lemon juice and water, add to flour and mix to a dough with a round-bladed knife.

4. Wrap in plastic film and refrigerate for 30 minutes.

5. Roll out and line a 23 cm (9 inch) flan ring. Prick base of flan, line inside with a circle of greased greaseproof paper and fill with dried beans. Bake on the middle shelf of a moderately hot oven 190-200°C (375-400°F) for 15 minutes.

6. Remove paper and beans.

for the filling

1. Prepare and partly cook pastry case as directed in Smoked Salmon Flan recipe.

2. Cut tomatoes in half and using a teaspoon and squeezing gently, remove all seeds and juice.

3. Mix cheese, breadcrumbs, basil, salt and pepper, nutmeg and cayenne pepper together and press into the tomato halves.

4. Place in cooked flan case and dot with butter.

5. Make custard by beating all ingredients together and seasoning lightly with salt and pepper.

6. Pour custard into flan case around the tomatoes and arrange olives in custard.

7. Bake on middle shelf of a moderately hot oven 190-200°C (375-400°F) for 30 to 35 minutes or until the custard is set, reducing the heat if necessary to moderately slow 150-160°C (300-325°F)

8. Serve hot.

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