Tarte Nicoise
Ingredients
- 1 1/2 cups plain flour
- 1/2 teaspoon salt
- pinch cayenne pepper
- 3 oz butter
- 1 egg yolk
- 2 teaspoons lemon juice
- 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
Instructions
for the pastry case
- Sift dry ingredients into a bowl.
- Rub butter into flour with fingertips until mixture is crumbly.
- Mix egg yolk, lemon juice and water, add to flour and mix to a dough with a round-bladed knife.
- Wrap in plastic film and refrigerate for 30 minutes.
- 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.
- Remove paper and beans.
for the filling
- Prepare and partly cook pastry case as directed in Smoked Salmon Flan recipe.
- Cut tomatoes in half and using a teaspoon and squeezing gently, remove all seeds and juice.
- Mix cheese, breadcrumbs, basil, salt and pepper, nutmeg and cayenne pepper together and press into the tomato halves.
- Place in cooked flan case and dot with butter.
- Make custard by beating all ingredients together and seasoning lightly with salt and pepper.
- Pour custard into flan case around the tomatoes and arrange olives in custard.
- 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)
- Serve hot.
Calories: 428 kcal
Carbohydrates: 34 g
Protein: 10 g
Fat: 29g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 163 mg
Sodium: 523 mg
Potassium: 402 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 2022 IU
Vitamin C: 18 mg
Calcium: 116 mg
Iron: 2 mg