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Pissaladiere - (French Onion-Anchovy Tart)
Yields: 1 serving(s) - Preparation Time: 30 minutes
Ingredients
- 1 pound(s) prepared puff pastry dough; thawed if needed
- 2 pound(s) onions; sliced
- 3 tablespoon(s) olive oil
- 1 tablespoon(s) minced garlic
- 2 tablespoon(s) chopped basil
- 1/3 cup(s) grated parmesan cheese
- 2 medium firm ripe tomatoes; sliced 1/8″ thick,
- And seeded
- 1 can(s) anchovies - (2 oz); or to taste
- 20 pitted nicoise olives
- Chopped fresh mixed herbs
- (such as basil; thyme and rosemary)
Directions
- 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.
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