Nicoise Tart


  • 2 sheets (350g) shortcrust pastry
  • 2 red skinned potatoes
  • 1 red onion, thinly sliced
  • 185g canned tuna, drained and flaked
  • 2 medium sized tomatoes, sliced
  • 5 Henergy Cage free eggs
  • 300ml cream
  • 4 anchovy fillets, finely chopped
  • salt and freshly ground black pepper
  • 1/4 cup chopped parsley
  • 1/2 cup grated parmesan cheese
  • 1/2 cup pitted black olives


  1. Preheat the oven to 180 C.
  2. Grease a 24 cm tart/quiche pan and line with the pastry. Chill the pastry in the freezer while the oven is heating.
  3. Cover the pastry with baking paper and weights and bake blind for 15 minutes. Remove the weights and bake a further 2-3 minutes until the base is a light biscuit colour.
  4. While the pastry is cooking, slice the potatoes thinly. Melt a knob of butter with a little oil in a large frying pan and cook until just tender.
  5. Layer the potatoes, onion, tuna and tomatoes in the pastry shell.
  6. Whisk together the eggs, cream and anchovies. Season with salt and pepper, remembering that the anchovy will add salt too.
  7. Gently pour the egg mixture into the tart and sprinkle with olives, parsley and parmesan cheese.
  8. Bake for 30 minutes or until just set. Allow to sit for 10 minutes before slicing.