Provencal olive tart
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Extra virgin olive oil plus 2 tablespoons |
| 2 | Red onions; thinly sliced | |
| 10 | Cloves garlic; whole | |
| 1 | tablespoon | Freshly chopped thyme leaves |
| 4 | Anchovy fillets; soaked overnight in milk | |
| 1 | tablespoon | Small capers; rinsed |
| 1½ | cup | Pitted nicoise olives whole; not chopped |
| 1 | 6-inch tart pan with puff pastry; blind baked | |
| ½ | cup | Tomato concasse |
| 6 | Fresh basil leaves | |
Directions
Heat oven to 375 degrees F.
In a large saute pan, heat oil until smoking. Add onions, garlic, thyme, anchovies and cook until soft, about 8 to 10 minutes. Add capers and olives and toss to warm through. Pour into tart mold and bake 12 to 15 minutes until pastry is golden brown. Remove and allow to cool 5 minutes. In a mixing bowl, stir together parsley, tomatoes, basil and remaining oil.
Season with salt and pepper and set aside. Slice tart into 4 pieces and place on plates. Divide tomato mixture among plates and serve.
Yield: 4 servings
Recipe by: MEDITERRANEAN MARIO #ME1A08 Posted to MC-Recipe Digest V1 #1000 by Sue <suechef@...> on Jan 10, 1998