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.


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