Tartelette Meridionale

Tartelette Meridionale

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Tartelette Meridionale is a classic French dessert that's both indulgent and sophisticated.
Servings: 6
Calories: 273

Ingredients
 

  • 7 oz flour
  • 2 1/2 oz butter cut into small pieces
  • 1 oz lard cut into small pieces
  • 1 egg beaten
  • beans for baking blind

for the filling:

  • olive oil
  • 50 cherry tomatoes halved
  • 1 clove of garlic crushed, peeled and chopped
  • 3 1/2 oz tapenade bought or home-made
  • 6 anchovy fillets
  • a bunch of fresh basil
  • 3 1/2 oz olives pitted
  • sea salt
  • freshly ground black pepper

Instructions

  • To make the pastry, put the flour in a bowl, add the butter and lard, and rub together with your fingertips until the mixture resembles breadcrumbs. Using a round-bladed knife in a cutting motion, combine the egg with the mix until a pastry ball forms. Turn out on a lightly floured surface and quickly knead until the pastry is even and smooth, then wrap and place in the fridge to chill for 30 minutes.
  • Heat the oven to 180°C/gas 4.
  • Roll out the pastry on a lightly floured surface and line six 10cm push-up-bottom tart tins. Line each tart tin with baking parchment, cover with a layer of baking beans and bake for 25 minutes.
  • Take out of the oven, remove the beans and baking parchment, and set the cases aside. Reduce the temperature to 120°C/gas 1/2.
  • Pour a little oil in a roasting tin, add the tomatoes and garlic and toss well. Roast in the low-temperature oven for 1 hour.
  • Roughly spread about a teaspoon of the tapenade over the base of each pastry case. Top with 1 anchovy fillet, a few basil leaves, the roasted tomatoes and a few olives. Drizzle with olive oil - you could use what's left in the roasting tin - season, and cook for a further 10 minutes.
Calories: 273 kcal
Carbohydrates: 32 g
Protein: 7 g
Fat: 14g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 55 mg
Sodium: 373 mg
Potassium: 392 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 1332 IU
Vitamin C: 34 mg
Calcium: 54 mg
Iron: 3 mg
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