Tarte nicoise

Yield: 6 Servings

Measure Ingredient
2 cups Flour
¼ pounds Butter
½ cup Club soda
\N \N Salt
3 larges Onions; chopped
10 \N Basil leafs
12 \N Italian anchovies or alicci fillets
6 \N Black olives; pitted and sliced
1 cup Very thick tomato sauce
\N \N Salt and freshly ground black pepper
2 tablespoons Olive oil




Cut butter into flour and salt until it resembles coarse meal. Stir in club soda. Knead to combine. Wrap in film and chill 1 hour.

Filling Pass tomato sauce through a food mill to make it almost like a paste, without any visible lumps. Cook onions in olive oil until soft.Season with salt and pepper. Chill. . Roll out dough to ¼" thick Line a 10" pan with dough, folding excess dough to make boards. Cover entire quiche with foil , pressing it against the sides, so that dough holds in place while baking . Bake in pre-heated 350 F /175 C oven for 20 mins. Remove foil. Bake 10 minutes longer. Spread cooked onions in the bottom. Spread tomato sauce on top of onions and bake another 20 mins .

Decorate with alicci and olives. Bake 5 mins. Serve hot or at room temperature.

Note: This recipe was inspired by a quiche I had at a restaurant in Rio. It is much lighter than the usual quiche and has been a hit with my guests.

NOTES : It can be made as one large quiche for a buffet dinner or individual small tarts as a first course Recipe by: Miriam P. Posvolsky Posted to KitMailbox Digest by Leon & Miriam Posvolsky <posvolsk@...> on Jul 11, 1997

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