Pissaladiere

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 8 inch tart pastry dough, in tart pan with removable sides
• 1 large fresh ripe tomato, 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

Recipe

• 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.