La tarte de Menton
La tarte de Menton
Warm the milk and add the yeast;
Make the dough by mixing by hand the flour, warm milk, olive oil and salt;
Mix lightly;
Put dough in a pie dish and let it rest for 1/2 to 1 hour, depending on room temperature;
Cut the onion into slivers, cook in oil with garlic, salt and pepper;
Fill the dough with the onion mixture and cook in oven for about 30 minutes;
Remove from dish and sprinkle with petted olives;
Serve warm.
Ingredients
for 6
200 grams of flour
salt and pepper
20 grams of yeast
3 white onions
2 cloves of garlic
1 deciliter (about 3.3oz) of milk
7 soup spoons of olive oil ( 7 cl )
100 grams of black Nice olives
1 bay leaf
1 sprig of thyme
La Merenda - Rue Raoul Bosio - 06000 Nice