Passaladiere Recipe #338813
A delicious, rich, wonderful herbed onion, tomato and olive tart from Provence.
It lends itself to many variations: add mushrooms, a different cheese, peppers, etc. If you don't have fresh herbs, dried work fine. Use 1 teaspoon of dried in place of each tablespoon of fresh.
by Patti599
1 hour | 30 min prep
SERVES 6
- 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)
- 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.
- 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.
- 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.
- 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.
- Bake 30 to 35 minutes, or until pastry is golden and crisp. Sprinkle with the rest of the cheese and fresh herbs.
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5 stars