| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Spanish |
|
6 |
Servings |
INGREDIENTS
| 1 |
|
Recipe basic bread dough |
| 4 |
tb |
Virgin olive oil |
| 2 |
md |
Eggplant; in 1/4" half moons |
| 2 |
|
Spanish onions; in 1/8" dice |
| 2 |
|
Red bell peppers; julienned |
| 2 |
|
Green peppers; julienned |
| 24 |
|
Spanish olives |
| 24 |
|
Anchovy fillets |
| 2 |
|
Hardboiled eggs; sliced 1/4" thick |
| 2 |
c |
Fresh tomato; chopped |
INSTRUCTIONS
Make the bread dough. Allow it to rise, punch down hard and roll into two
pieces, each 9 inches across and 1/2inch thick. Return to refrigerator. In
a 12inch to 14inch saute pan, heat oil until smoking. Add eggplant and
onions and cook until softened, about 8 to 10 minutes. Add peppers and
continue cooking for 8 to 10 minutes. Allow to cool.
Preheat oven to 450 degrees F.
Place eggplant pieces around outer edges of bread dough and arrange pepper
mixture in center. Arrange olives, anchovies, egg and tomato over and
drizzle with olive oil. Season with salt and pepper and bake 15 to 18
minutes, or until dark golden brown. Remove and serve warm or at room
temperature.
Yield: 2 tarts to serve 6 to 8 people
NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A29
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 15, 1998
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