Tartine from Provence

Name: Tartine from Provence
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Ingredients: 1 long baguette or 4 little ones; Garlic cloves, halved; 12 fine black olives, stoned; 1 red pepper, sliced; Cooked French beans; 2 large tomatoes, chopped; 4 anchovy fillets; 2 tablespoons delicious olive oil; 1 teaspoon lemon juice or wine vinegar; Salt and freshly ground black pepper

Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright

Watch how to make this recipe.

Tartine from Provence

0 Reviews

Level: Easy
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

309

Total Fat

10

Saturated Fat

2

Carbohydrates

45

Dietary Fiber

4

Sugar

7

Protein

10

Cholesterol

3

Sodium

674

Total: 1 hr 20 min
Prep: 20 min
Inactive: 1 hr

Level: Easy
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

309

Total Fat

10

Saturated Fat

2

Carbohydrates

45

Dietary Fiber

4

Sugar

7

Protein

10

Cholesterol

3

Sodium

674

Total: 1 hr 20 min
Prep: 20 min
Inactive: 1 hr

Ingredients

1 long baguette or 4 little ones

Garlic cloves, halved

12 fine black olives, stoned

1 red pepper, sliced

Cooked French beans

2 large tomatoes, chopped

4 anchovy fillets

2 tablespoons delicious olive oil

1 teaspoon lemon juice or wine vinegar

Salt and freshly ground black pepper

Directions

Cut the bread in half lengthways and rub the cut surfaces with garlic.
In a food processor, combine the olives, red pepper, beans, tomatoes and anchovies. Mix in the olive oil and lemon juice. Adjust seasoning. Spread the mixture thickly over the bread and put the sides back together again. Tie up with string and enclose in aluminum foil or grease-proof paper. Place a board on top of the parcel with a few weights and press for 1 hour. Then off you go to your picnic.