Ingredients

  • 600-800g swordfish
  • 4 tblsp tapenade
  • 4 pieces bought puff pastry
  • for the sauce vierge:
  • 100 g broad beans
  • 100 g small peas
  • 100 g tomato
  • handful chopped shallot
  • handful tarragon
  • capers, olive oil, lemon
  • salt and pepper

Method

  • Swordfish is a great alternative to tuna. It's just as melting and soft and it's a great fish to serve raw, which is the way you are going to put it on this tart.
  • It's going to go between the pastry base and a layer of tapenade, which is black olive and anchovy paste, with the Sauce Vierge on top.
  • Cut four rectangles from a roll of bought puff pastry.
  • Before baking it, cut around and make an indentation just inside the edges to make a frame for the dish.
  • Bake the pastry and put it aside to chill. Cut the fish into four generous chunks and sprinkle it with lemon juice.
  • Don't leave it in the juice too long or the juice will colour the fish - you just want to give it a tangy flavour.
  • Now you are going to make the Sauce Vierge.
  • Basically you just mix the ingredients and leave them to sit for a while.
  • Small fresh beans should be parboiled and put in a bowl.
  • The tomato should be peeled, de-seeded and finely chopped with the shallot.
  • Add the two, along with the tarragon and capers.
  • Finally add a good squeeze of lemon and leave it to sit and cool in the fridge.
  • To serve spread the tapenade on the pastry, place the fish on top and spoon over the Sauce Vierge.