Vegetable tart
4 servings
Quantity | Ingredient | |
---|---|---|
Vegetable Bayaldi; (see recipe) | ||
4 | Circles store-bought frozen puff pastry; | |
Defrosted and cut 5\" in diameter | ||
Amount of flour; ¥ | ||
½ | teaspoon | Black olive paste; mixed with |
½ | teaspoon | Olive oil |
8 | Canned anchovies fillets; chopped, (optional) |
Work with puff pastry on lightly floured surface. Lay rounds on baking tray lined with wax paper. Drain Vegetable Bayaldi slightly and fan out onto pastry, onion-fennel mix and all leaving ½ inch area for crust to rise around outside. Brush with olive mix and anchovy. Bake at 375 degrees for about 10 minutes, rotating tray after 5 minutes. Serve with a salad using remaining juices and vegetables as part of your vinaigrette. (Reduced juices of the bayaldi serve as a great base for meats and fish, such as grilled lamb chops.) This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9577) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-29-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Richard Dowd
Converted by MM_Buster v2.0l.
Related recipes
- Pantry pasta
- Parmesan tuiles
- Poached pear fritters
- Raisin tart with hot buttered rum sauce
- Raspberry-curry sauce
- Raviolis of maine lobster with white truffle sauce
- Risotto ai gamberri - (shrimp risotto)
- Rolled fondant
- Salt crust dough
- Scallion biscuits with sausage and gravy
- Sea scallop salad with celery and spicy vinaigrette
- Seared oysters braised leeks and chili
- Sweet grit triangles
- Toasted pecan flourless cake
- Turbot en papillote
- Turkey-lavosh roll-ups
- Vegetable bayaldi
- Vermicelli con crostacei - (vermicelli with shellfish)
- Warm summer salad
- Whole roast fish baked in salt