Niçoise tartlet
Take a salade Niçoise and mix it with puff pastry to make this filling take on a French classic. Matt Tebbutt finishes his tart with fried padron peppers on top.
Ingredients
- 400g/14oz 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 free-range eggs
- 150g tin great-quality tuna
- 1 handful pitted black olives, chopped
- 1 tbsp chopped fresh coriander
- 1 tbsp chopped fresh parsley
- 6 padron peppers, fried until crisp
For the herb oil
Method
Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry into a round. Roll around the edge for height. Place on a baking tray. Prick the base with a fork, then tip in some baking beans in the middle and transfer to the oven. Bake for 20 minutes, then remove the baking beans and give it another 10 minutes (make sure the pastry doesn’t burn).
To make the herb oil put the ingredients into a blender and blend until smooth
Mix the harissa with the lemon, mayo and crème fraiche, then spread all over the pastry base. Fill decoratively with the potatoes, eggs, tuna and olives. Add the fried peppers. Drizzle over the herb oil and serve.
