Vegetable tart

Yield: 4 servings

Measure 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

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