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Pepper & Olive Tapenade Tart” – a more user-friendly description of “Tatin poivron et tapenade” in English, with a limit of 80 characters.


  • Garnish :
  • 1 large red pepper
  • 1 courgette
  • olive oil
  • 190g pitted olives
  • 1 garlic clove
  • 1 tablespoon of strong alcohol (rum, whiskey…)
  • 1 tablespoon of capers
  • 5 desalted anchovy fillets or 1 tablespoon of anchovy paste
  • Shortcrust pastry :
  • 250g flour
  • 125g butter or margarine
  • 2 pinch of salt
  • 1 egg yolk
  • 1 small glass of water


  1. Shortcrust pastry: Pour the flour onto a work surface, add the softened butter and knead until you get a smooth mixture. Make a well, put in the salt, egg yolk and mix, adding the water little by little. Make a pastry ball and let it rest in the fridge for 30 minutes.
  2. Cook the pepper in the oven after washing it (20 minutes at 200°C). Put it in a closed plastic bag for 10 minutes to be able to easily peel it. Sauté the courgette in a spoonful of olive oil over low heat until it is tender.
  3. Prepare the tapenade: In the mixer bowl, mix the pitted olives, then the anchovies, capers and strong alcohol while continuing to mix. Add the clove of garlic at the end and mix for another 1 minute.
  4. After peeling the pepper, cut it into strips and place them at the bottom of the greased pie dish. Then place the courgette over the entire surface and especially between the pepper strips. Cover with the tapenade then with the previously rolled out pastry.
  5. Bake for 25 minutes, thermostat 7. Unmold onto a plate and serve with a green salad.