Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson

Tartine from Provence

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Inactive: 1 hr
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1 long baguette or 4 little ones

Garlic cloves, halved

12 fine black olives, stoned

1 red pepper, sliced

Cooked French beans

2 large tomatoes, chopped

4 anchovy fillets

2 tablespoons delicious olive oil

1 teaspoon lemon juice or wine vinegar

Salt and freshly ground black pepper


  1. Cut the bread in half lengthways and rub the cut surfaces with garlic.
  2. In a food processor, combine the olives, red pepper, beans, tomatoes and anchovies. Mix in the olive oil and lemon juice. Adjust seasoning. Spread the mixture thickly over the bread and put the sides back together again. Tie up with string and enclose in aluminum foil or grease-proof paper. Place a board on top of the parcel with a few weights and press for 1 hour. Then off you go to your picnic.