Nicoise tarts with barbecued fish

Nicoise tarts with barbecued fish
  • 0:15 Prep
  • 0:50 Cook
  • 4 Servings
  • Advanced

Here, the French Nicoise salad is served as a filling for a spring tart.

Featured in
Salad recipes, Spring recipes


  • 4 x 150g pieces blue-eye trevalla fillet, skinned, pin-boned
  • 5 chat potatoes, washed
  • 100g green beans, trimmed
  • 1 sheet frozen puff pastry, thawed
  • 5 eggs
  • 60g (1/2 cup) pitted black olives, halved
  • 1 red onion, thinly sliced
  • 8 anchovy fillets
  • 1/2 cup basil leaves, torn
  • 1 lemon, juiced
  • 60ml (1/4 cup) olive oil
  • Roasted vine-ripened tomatoes, to serve cafe-style


  • 2 tablespoons English mustard
  • 2 tablespoons soy sauce
  • 55g (1/4 cup) caster sugar


  • Step 1
    To make marinade, combine mustard, soy sauce, sugar and 2 tablespoons water in a saucepan over medium heat. Bring to the boil, then simmer for 2 minutes or until sugar dissolves. Cool.
  • Step 2
    Combine fish and marinade in a bowl. Refrigerate for 30 minutes to marinate.
  • Step 3
    Meanwhile, to make Niçoise salad, place potatoes in a saucepan of cold water, bring to the boil and cook for 15 minutes or until almost tender. Add beans and cook for a further 3 minutes or until the vegetables are tender. Drain, then refresh beans in iced water and cool potatoes.
  • Step 4
    To make tart shells, preheat oven to 200C. Line a large oven tray with baking paper. Cut pastry into 4 squares and place 5cm apart on the tray. Using a small knife, score a 1cm border on each square. Lightly beat 1 egg, then use to brush pastry. Using a fork, prick pastry inside border. Bake for 12 minutes or until golden and puffed. Cool slightly. Press on centre of squares to deflate.
  • Step 5
    Cook remaining eggs in a saucepan of boiling water for 6 minutes for soft-boiled. Drain. Refresh in iced water.
  • Step 6
    Preheat a barbecue to medium–high. Drain fish, discarding the marinade. Cook for 4 minutes each side or until just cooked. Rest for 5 minutes, then break into large flakes.
  • Step 7
    Cut the beans in half lengthwise and the potatoes into wedges. Combine the vegetables with olives, onion, anchovies, basil, lemon juice, oil and fish in a bowl. Season with salt and pepper.
  • Step 8
    Place salad in tart shells. Peel eggs, then break in half and place on top of tarts. Serve with tomatoes.

  • Low carb
  • Lower gi


  • 2850 kj


  • 33g

    Fat Total

  • 10g

    Saturated Fat

  • 6g


  • 46g


  • 370mg


  • 1705.76mg


  • 18g

    Carbs (sugar)

  • 46g

    Carbs (total)

All nutrition values are per serve


Serves 4 as a light meal.

  • Author: Dominic Smith
  • Image credit: Brett Stevens
  • Publication: MasterChef



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