Nicoise tartlet

By Matt Tebbutt
From Saturday Kitchen

Ingredients

• Puff pastry: 400g / 14oz
• Harissa: 1 tbsp
• Lemon juice: 1 lemon, juice only
• Mayonnaise: 2 tbsp
• Crème fraîche: 1 tbsp
• Waxy potatoes: 4, cooked and sliced
• Soft-boiled free-range eggs: 2
• Great-quality tuna: 150g tin
• Pitted black olives: 1 handful, chopped
• Fresh coriander: 1 tbsp, chopped
• Fresh parsley: 1 tbsp, chopped
• Padron peppers: 6, fried until crisp

For the Herb Oil

• Fresh parsley: 1 bunch
• Olive oil: 100ml / 3½ fl oz

Method

1. Preheat the Oven: Set your oven to 200°C (180°C for fan ovens) or Gas Mark 6.
2. Prepare the Pastry:
   • Roll out the puff pastry into a round shape.
   • Roll the edges to create a height for the crust.
   • Place the pastry on a baking tray.
3. Blind Bake the Pastry:
   • Prick the base of the pastry with a fork to prevent it from puffing up.
   • Add baking beans in the centre of the pastry.
   • Transfer the tray to the preheated oven and bake for 20 minutes.
   • After 20 minutes, carefully remove the baking beans and bake for an additional 10 minutes, keeping an eye on the pastry to ensure it doesn’t burn.
4. Make the Herb Oil:
   • In a blender, combine the fresh parsley and olive oil.
   • Blend until smooth.
5. Prepare the Filling:
   • In a bowl, mix the harissa with the lemon juice, mayonnaise, and crème fraîche.
   • Spread this mixture evenly over the baked pastry base.
6. Assemble the Dish:
   • Arrange the cooked and sliced potatoes, soft-boiled eggs, tuna, and chopped olives decoratively on top of the spread.
   • Add the fried padron peppers.
7. Serve:
   • Drizzle the herb oil over the assembled dish and serve.