Tarte nicoise

6 Servings

Ingredients

QuantityIngredient
2cupsFlour
¼poundsButter
½cupClub soda
Salt
3largesOnions; chopped
10Basil leafs
12Italian anchovies or alicci fillets
6Black olives; pitted and sliced
1cupVery thick tomato sauce
Salt and freshly ground black pepper
2tablespoonsOlive oil

Directions

DOUGH

FILLING

Dough

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