1 lb Prepared puff pastry dough;
-thawed if needed
2 lb Onions; sliced
3 tb Olive oil
1 tb Minced garlic
2 tb Chopped basil
1/3 c Grated Parmesan cheese
2 md Firm ripe tomatoes; sliced
-1/8″ thick,
And seeded
1 cn Anchovies – (2 oz); or to
-taste
20 Pitted Nicoise olives
Chopped fresh mixed herbs
(such as basil; thyme and
-rosemary)
Preheat oven to 450 degrees. Roll out pastry to a 12- by 16-inch rectangle,
1/8-inch thick and transfer to a baking sheet. Brush edges of pastry with
water and fold over to form a border 1-inch wide. Score border with tines
of a fork and thoroughly prick center. Meanwhile, in a skillet cook onions
over low heat in 2 tablespoons olive oil until golden and softened. Stir in
garlic and basil. Transfer to a bowl to cool. Sprinkle bottom of tart with
2 tablespoons Parmesan cheese and spread onion mixture over. Sprinkle
onions with 2 more tablespoons cheese. Top with tomato slices and brush
them with olive oil. Decorate tart with anchovies and olives. Bake for 30
to 35 minutes, or until pastry is golden and crisp. Sprinkle warm tart with
2 more tablespoons cheese and chopped herbs. Serve slightly warm or at room
temperature. This recipe yields ?? servings.
Yields
1 servings