| 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
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”