Passaladiere

Ingredients

• 1 lb puff pastry, thawed
• 4 tablespoons olive oil
• 2 medium onions, sliced
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• salt and pepper
• 1 cup tomato, chopped
• 2 large garlic cloves, minced
• 3 tablespoons fresh basil
• 1/4 lb parmesan cheese
• 2 tomatoes, sliced
• 20 large olives
• minced fresh herb (to garnish)

Directions

1. 1

   On a lightly floured surface, roll out the dough into a rectangle about 12x16 inches and 1/8 inch thick. Transfer to a baking sheet and chill for 30 minutes.

2. 2

   In a large skillet, heat 2 tablespoons of oil until hot, then saute onion, thyme and rosemary, plus salt and pepper to taste.Cook, stirring occasionally, until golden, Add the 1 cup of chopped tomatoes and cook until liquid is evaporated. Stir in the fresh basil.

3. 3

   Preheat the oven to 450 degrees. Brush the edges of the dough with water and fold them over about an inch to form a border about an inch wide. With the tines of a fork, score the border and prick the center of the tart.

4. 4

   Sprinkle 2 tablespoons of cheese on the tart shell and top with the onion mixture. Sprinkle with 2 more tablespoons of cheese. Top with sliced tomatoes. Brush with the other 2 tablespoons of oil, and decorate with olives.

5. 5

   Bake 30 to 35 minutes, or until pastry is golden and crisp. Sprinkle with the rest of the cheese and fresh herbs.