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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This rustic French bread features the Provencal touch of olive oil and wonderful anchovies and cured olives of the Mediterranean. Prep time does not include the thawing time for bread dough or the resting time (30 min) Ingredients:
1 loaf frozen bread dough |
3 tablespoons olive oil |
3 large onions, thinly sliced |
1 tablespoon fresh basil or 1 tablespoon thyme leaves, chopped |
1/8 teaspoon white pepper |
2 (2 ounce) cans each anchovy fillets, drained |
10 oil-cured olives, cut in half and pitted |
Directions:
1. Thaw the bread as directed on package.
2. Heat oil in 10 inch skillet over med-high heat.
3. Stir in onions; reduce heat.
4. Cover and cook about 25 minutes, stirring occasionally, until onions are very tender.
5. Stir in basil and white pepper. Remove from heat.
6. Lightly greast cookie sheet.
7. Shape dough into flattened rectangle on lightly floured surface.
8. Roll dough with floured rolling pin into rectangle, 14x11 inches.
9. Place on cookie sheet; let rest 15 minutes.
10. Spoon onion mixture evenly over dough to within 1 of edge.
11. Arrange anchovies in lattice pattern on onions.
12. Top with olives. Let tart rest 15 minutes.
13. Heat oven to 425°.
14. Bake 15 - 20 minutes or until crust is brown.
15. Serve warm.
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