Provençal tart scented with basil
- July 2009
- Serves 4
- Takes 30 min to make, about 20 min to cook, plus cooling
You can vary the toppings on Raymond Blanc’s summery tart – see tip.
- 61.4g (25.4g saturated)
- 54.1g (7.2g sugar)
The puff pastry rounds can be prepared in advance, placed on a baking sheet and chilled.
For alternate toppings, spread black olive tapenade on the base of the tart cases, and add two boiled and puréed garlic cloves to the onions. You can add slices of blanched courgettes between the tomato slices, and garnish the tart with anchovies.
Also try various herbs; the choice is yours: sage, thyme… And a fresh pistou or pesto sauce would make a delicious dressing to accompany this dish.
A fruity, chilled Provence rosé will be heavenly with this tart.
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