Provencal Olive Tart
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

6 tablespoons extra-virgin olive oil -- divided
2 medium red onions -- thinly sliced
10 cloves garlic -- whole
1 tablespoon freshly-chopped thyme leaves
4 fillets anchovy fillets -- soaked overnight in milk
1 tablespoon small capers -- rinsed
1 1/2 cups pitted nicoise olives -- whole, not chopped
1 sheets six-inch tart pan with puff pastry -- blind baked
1/2 cup tomato concasse
6 medium fresh basil leaves
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
 

Preparation:

Heat oven to 375 degrees. In a large sauté 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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A08)