Pissaladiere - (french onion-anchovy tart)

1 servings

Ingredients

QuantityIngredient
1poundsPrepared puff pastry dough; thawed if needed
2poundsOnions; sliced
3tablespoonsOlive oil
1tablespoonMinced garlic
2tablespoonsChopped basil
cupGrated Parmesan cheese
2mediumsFirm ripe tomatoes; sliced 1/8\" thick,
And seeded
1canAnchovies - (2 oz); or to taste
20Pitted Nicoise olives
Chopped fresh mixed herbs
(such as basil; thyme and rosemary)

Directions

Preheat oven to 450 degrees. Roll out pastry to a 12- by 16-inch rectangle, ⅛-inch thick and transfer to a baking sheet. Brush edges of pastry with water and fold over to form a border 1-inch wide. Score border with tines of a fork and thoroughly prick center. Meanwhile, in a skillet cook onions over low heat in 2 tablespoons olive oil until golden and softened. Stir in garlic and basil. Transfer to a bowl to cool. Sprinkle bottom of tart with 2 tablespoons Parmesan cheese and spread onion mixture over. Sprinkle onions with 2 more tablespoons cheese. Top with tomato slices and brush them with olive oil. Decorate tart with anchovies and olives. Bake for 30 to 35 minutes, or until pastry is golden and crisp. Sprinkle warm tart with 2 more tablespoons cheese and chopped herbs. Serve slightly warm or at room temperature. This recipe yields ?? servings.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4738 broadcast 04-21-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-21-1998

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.