Provencal Olive Tart

Provencal Olive Tart Ingredients

4 tb Extra virgin olive oil plus	1 tb Small capers; rinsed
2 Red onions; thinly sliced	1 1/2 c Pitted nicoise olives whole;
10 Cloves garlic; whole	1 6-inch tart pan with puff
1 tb Freshly chopped thyme leaves	1/2 c Tomato concasse
4 Anchovy fillets; soaked	6 Fresh basil leaves

Instructions for Provencal Olive Tart

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 on Jan 10, 1998

Main Ingredient: OlivesCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Anchovy	Basil	Caper	Extra Virgin Olive Oil
Garlic	Olive	Red Onion	Tart
Thyme	Tomato

for flavor and categorization

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