Provencal Olive Tart

Recipe Ingredients

6 tablespoons	90ml	Extra-virgin olive oil - divided
2		Red onions - thinly sliced
10		Garlic cloves - whole
1 tablespoon	15ml	Freshly-chopped thyme leaves
4		Anchovy fillets - soaked overnight in
		Milk - as needed
1 tablespoon	15ml	Small capers - rinsed
1 1/2 cups	219g / 7.7oz	Pitted Nicoise olives - whole, not chopped
1		Six-inch tart pan with puff pastry - blind baked
1/2 cup	31g / 1.1oz	Tomato concasse
6		Fresh basil leaves
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat oven to 375 degrees.

In a large saute pan, heat 4 tablespoons of the 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.

This recipe yields 4 servings.

Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1A08) - from the TV FOOD NETWORK

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