Yield: 1 servings
|1 pounds||Prepared puff pastry dough; thawed if needed|
|2 pounds||Onions; sliced|
|3 tablespoons||Olive oil|
|1 tablespoon||Minced garlic|
|2 tablespoons||Chopped basil|
|⅓ cup||Grated Parmesan cheese|
|2 mediums||Firm ripe tomatoes; sliced 1/8\" thick,|
|\N \N||And seeded|
|1 can||Anchovies - (2 oz); or to taste|
|20 \N||Pitted Nicoise olives|
|\N \N||Chopped fresh mixed herbs|
|\N \N||(such as basil; thyme and rosemary)|
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@...
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.