Provencal olive tart

Yield: 4 Servings

Measure Ingredient
4 tablespoons Extra virgin olive oil plus 2 tablespoons
2 \N Red onions; thinly sliced
10 \N Cloves garlic; whole
1 tablespoon Freshly chopped thyme leaves
4 \N Anchovy fillets; soaked overnight in milk
1 tablespoon Small capers; rinsed
1½ cup Pitted nicoise olives whole; not chopped
1 \N 6-inch tart pan with puff pastry; blind baked
½ cup Tomato concasse
6 \N Fresh basil leaves

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

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