Pissaladiere

Name: Pissaladiere
Ingredients: 1 8 inch tart pastry dough, in tart pan with removable sides; 1 large fresh ripe tomatoes, peeled,cored; 2 tablespoons olive oil; 1 medium onion, halved lengthwise,then cut crosswise into 1/8 inch thick slices; 1 clove garlic, finely chopped; 2 ounces flat anchovy fillets, drained,chopped coarse; 3 tablespoons parmesan cheese; 3 tablespoons chopped black olives (about 10); 1 tablespoon finely chopped fresh parsley

9 ingredients

10 steps

Ingredients

1 8 inch tart pastry dough, in tart pan with removable sides
1 large fresh ripe tomatoes, peeled,cored
2 tablespoons olive oil
1 medium onion, halved lengthwise,then cut crosswise into 1/8 inch thick slices
1 clove garlic, finely chopped
2 ounces flat anchovy fillets, drained,chopped coarse
3 tablespoons parmesan cheese
3 tablespoons chopped black olives (about 10)
1 tablespoon finely chopped fresh parsley

Directions

1

Cut tomato into 4-5 slices, each 3/8 of an inch thick.
2

Heat oil in medium skillet over medium heat until rippling.
3

Reduce heat to low; stir in onion and garlic.
4

Saute, stirring often, until onion is soft but not browned, about 5 minutes.
5

Preheat oven to 400 degrees F.
6

Arrange tomatoes in single layer in pastry shell.
7

Spoon onion mixture over tomatoes; sprinkle with chopped anchovies and Parmesan.
8

Bake until cheese begins to turn light brown, about 10 minutes.
9

Sprinkle top of tart evenly with olives and parsley; remove sides of pan.
10

Serve immediately.