I made up this recipe for a quickly prepared dinner last night. You can also add a few grilled peppers, and add or remove anchovies and capers, although it’s much more flavourful with these ingredients!
Tarte à la Provençale
Prepare the Garlic Tomato Sauce with Herbes de Provence for the base in advance (see comment below). You’ll also need half a 397 g pack of puff pastry, a small red onion, black olives, anchovies, capers, and old cheddar or gruyere cheese, and a 28 cm loose-bottomed tart pan or porcelain baking dish.
Pre-heat the oven to 200C.
Very thinly slice a small red onion using a very sharp knife or a mandolin. Slice a large handful of black olives [about 125 ml]. Finely grate the cheese [200 – 250 ml]. Roll the puff pastry very thin. Sprinkle the pan with a few drops of cold water and place the pastry in the pan, trimming the edges. Spread some tomato sauce evenly over the base –not too thick but make sure it’s well covered. You’ll need about 3/4 of the sauce. Evenly spread the sauce with the thinly sliced red onions, the sliced olives, and a few tablespoons of drained capers. Drain six anchovies and place evenly over the filling. Evenly spread the grated cheese over the tart, and bake in a very hot oven for 20 to 25 minutes [depending on how moist the sauce is, it may need a little longer to properly cook the base].
Serve hot or room temperature with a fresh salad.
Posted by ©EpicureanPiranha ~ on 2010-04-24 18:02:13
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