AS SEEN ON THE
BIG KITCHEN
Matt Tebbutt
Niçoise Tartlet
SERVES 2 AS A MAIN OR 4 AS A STARTER
INGREDIENTS
• 400g puff pastry
• 1 tbsp harissa
• 1 lemon, juice only
• 2 tbsp mayonnaise
• 1 tbsp crème fraîche
• 4 waxy potatoes, cooked and sliced
• 2 soft-boiled eggs
• 150g can high-quality tuna
• 1 handful pitted black olives, chopped
• 6 padron peppers, fried until crisp
• 1 tbsp chopped coriander
• 1 tbsp chopped parsley
1 Heat the oven to 200 ° C / 180 ° C fan / gas 6. Roll the pastry out into a round, then roll up the edges slightly to create a raised border. Place on a baking tray, prick the base with a fork, then add baking beans to weigh it down. Bake for 20 minutes, then remove the baking beans and bake for another 10 minutes until the pastry is golden and crisp, ensuring it doesn’ t burn.
2 While the pastry is baking, make the herb oil by placing the parsley and olive oil in a blender and blending until smooth. Set aside.
3 Mix the harissa with the lemon juice, mayonnaise and crème fraîche, then spread the mixture over the pastry base. Arrange the potatoes, eggs, tuna and olives decoratively over the tart base, then add the fried padron peppers. Drizzle over the herb oil and finish with the chopped coriander and parsley before serving.
FOR THE HERB OIL
• Small bunch of parsley
• 100ml olive oil
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