Passaladiere

Name: 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 tomatoes, 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)

13 ingredients

5 steps

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 tomatoes, 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

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

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

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

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

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