Provencal Olive Tart

  • on March 28, 2007
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Ingrients & Directions

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

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

4 Servings

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