"A great addition to picnic hampers, this French tart is simple to prepare and very tasty. A traditional Provençal recipe, this version features homemade pastry and anchovy paste in place of anchovy fillets." - Chef Luke Nguyen

SERVES 4-6, as part of a shared meal


2 tablespoons anchovy paste
125 ml olive oil
6 large onions, peeled and thinly sliced
2 garlic cloves, peeled but kept whole
1 bouquet garni
100g Niçoise olives*

For the Dough
125 ml milk
30 g fresh yeast
60 ml olive oil
300 g plain flour


To make anchovy paste, drain the oil from a can of anchovy fillets and mash. A ready-to-use anchovy paste that is available at most supermarkets is Peck’s ‘Anchovette’, a fish paste made from a mixture of pilchards, mackerel and anchovies.

Preheat the oven to 190˚C. Brush a 30 cm flan tin with olive oil.

To make the dough, combine the milk, yeast and olive oil in a mixing bowl. Lightly stir together. Add the flour, then gently combine using a fork, to form a rough dough. Using your fingers, spread and flatten the dough evenly around the tart tin.

Spread the anchovy paste evenly over the dough. Cover with a tea towel and rest in a warm place for 30 minutes.

*Niçoise olives is the name given to the small black fruit of the Cailletier variety that are cured in brine and packed in olive oil. Kalamata olives can be used in place of Nicoise.

Recipe from Luke's Book - Luke Nguyen's France: A Gastronomic Adventure. Click here to purchase the book now.

Phuong Nguyen