Yield: 4 Servings
|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