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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is Southern France's answer to the pizza. Delicious! Ingredients:
1 8 inch tart pastry dough, in tart pan with removable sides |
1 large fresh ripe tomato, peeled,cored |
2 tablespoons olive oil |
1 medium onion, halved lengthwise,then cut crosswise into 1/8 inch thick slices |
1 clove garlic, finely chopped |
2 ounces flat anchovy fillets, drained,chopped coarse |
3 tablespoons parmesan cheese |
3 tablespoons chopped black olives (about 10) |
1 tablespoon finely chopped fresh parsley |
Directions:
1. Cut tomato into 4-5 slices, each 3/8 of an inch thick.
2. Heat oil in medium skillet over medium heat until rippling.
3. Reduce heat to low; stir in onion and garlic.
4. Saute, stirring often, until onion is soft but not browned, about 5 minutes.
5. Preheat oven to 400 degrees F.
6. Arrange tomatoes in single layer in pastry shell.
7. Spoon onion mixture over tomatoes; sprinkle with chopped anchovies and Parmesan.
8. Bake until cheese begins to turn light brown, about 10 minutes.
9. Sprinkle top of tart evenly with olives and parsley; remove sides of pan.
10. Serve immediately.
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