Tomatoes, Olive and Anchovy Tart of Nice


🛒Ingredients (Grocery List)

  • 1 1/2 cups unbleached all-purpose Flour

  • 1/4 tsp Salt

  • 12 tbsp unsalted Butter (1 1/2 sticks) chilled and cut into 12 pieces

  • 5 to 6 tbsp Ice Water

  • 2 pounds Onions, thinly sliced

  • 3 tbsp Olive Oil

  • Sea Salt and Freshly Ground Black Pepper

  • 3 slightly underripe Tomatoes, cored and cut into thin slices

  • 18 Anchovy Filets

  • 20 cured black Olives, with pits

🍴Serves: 4 to 6

⏰Prep Time: 52 min

⏱️Cook Time: 40 min


🥣Instructions

1. Place the Flour and Salt in a food processor and process once to mix. Add the Butter and process until the mixture resembles coarse meal. Add 5 tablespoons Ice Water and pulse just until the Pastry seems dry and dusty, add the remaining 1 tablespoon water. Tip out the Pastry from the food processor to your work surface and form it quickly, without touching it too much, into a flat round. Cover it with a bowl and let it rest on the work surface for at least 30 minutes. The Pastry can sit several hours at room temperature, as long as the room isn’t warmer then 68 degrees. To prebake the Pastry, roll it out to fit a 9 1/2-inch removable-bottom tart pan. There will be Pastry overlapping the tart pan. Trim it, then crimp the edges. Reserve any excess pastry for another use. Chill the pastry for 1 hour.

2. Preheat to oven to 425 degrees. To bake the pastry, pierce it all over with the tip of a sharp knife, line it with aluminum foil and pastry weights, set it on a baking sheet, and bake in the center of the oven until the edges are golden, about 12 minutes. Remove the pastry to the oven. Bake until the bottom is a pale golden, about 5 additional minutes. Remove from the oven and set aside. Transfer the Onions to the prebaked shell, spreading them evenly across the bottom.

3. Arrange the Tomato slices in slightly overlapping concentric circles over the Onions. Arrange the Anchovy fillets atop the Tomatoes, making nine crosses with them. Evenly distribute the Olives on the top, pressing them gently into the other tart ingredients so they don’t roll off. Carefully place the baking sheet in the center of the oven and bake until the tart is heated through and slightly golden on top and the Tomatoes are tender, 35 to 40 minutes.

4. Remove the tart from the oven and remove the sides of the pan. Let the tart cool for about 10 minutes before serving. Remind diners that the Olives in the tart have pits in them.