Name: Provencal Olive Tart
Ingredients: 4 tb Extra virgin olive oil plus 2 tablespoons; 2 Red onions; thinly sliced; 10 Cloves garlic; whole; 1 tb Freshly chopped thyme leaves; 4 Anchovy fillets; soaked overnight in milk; 1 tb Small capers; rinsed; 1 1/2 c Pitted nicoise olives whole; not chopped; 1 6-inch tart pan with puff pastry; blind baked; 1/2 c Tomato concasse; 6 Fresh basil leaves

Some Christians misunderstand God's plan for His kingdom. They want to establish it their own way rather than waiting for God to do it His way. God's way of establishing the kingdom is primarily through the preaching of the cross. But that does not seem very effective to most people. They would prefer to use force, which is the kind of thinking that leads to bloody crusades. Or they would rather entertain people into the kingdom, which is the kind of thinking that leads to man-centered worship.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Dairy			4	Servings

INGREDIENTS

4	tb	Extra virgin olive oil plus 2 tablespoons
2		Red onions; thinly sliced
10		Cloves garlic; whole
1	tb	Freshly chopped thyme leaves
4		Anchovy fillets; soaked overnight in milk
1	tb	Small capers; rinsed
1 1/2	c	Pitted nicoise olives whole; not chopped
1		6-inch tart pan with puff pastry; blind baked
1/2	c	Tomato concasse
6		Fresh basil leaves

INSTRUCTIONS

Heat oven to 375 degrees F.
In a large saute pan, heat oil until smoking. Add onions, garlic, thyme,
anchovies and cook until soft, about 8 to 10 minutes. Add capers and olives
and toss to warm through. Pour into tart mold and bake 12 to 15 minutes
until pastry is golden brown. Remove and allow to cool 5 minutes. In a
mixing bowl, stir together parsley, tomatoes, basil and remaining oil.
Season with salt and pepper and set aside. Slice tart into 4 pieces and
place on plates. Divide tomato mixture among plates and serve.
Yield: 4 servings
Recipe by: MEDITERRANEAN MARIO #ME1A08
Posted to MC-Recipe Digest V1 #1000 by Sue <suechef@sover.net> on Jan 10,
1998

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