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Categories:
ingredients pie crust egg Filling ingredients tomatoes salt olive oil onions garlic anchovies Gruyere cheese olives black pepper
Viewed: 16 - Published at: 2 years agoIngredients
- Crust Ingredients:
- dough for 1 pie crust (see your favorite savory recipe)
- 1 egg
- 1 T water
- Filling Ingredients:
- 8 plum tomatoes, stems and seeds removed, cut into 1/4-inch slices
- salt for salting tomatoes
- 3 T olive oil
- 1 1/2 C sliced onions (about 2 medium onions)
- 4 garlic cloves, minced (about 2 teaspoons)
- 6-8 anchovies, mashed to a paste with a bit of oil from the anchovy jar
- 1 1/2 C grated Gruyere cheese, to be divided
- 3 T fresh oregano chopped (or 1 T dried Herbes de Provence)
- 12 Kalamata olives, pitted and halved, divided
- 1/2 t black pepper, freshly ground
Method
- 1. Preheat oven to 425 degrees F
- 2. Roll out the dough to fit into a 9-inch fluted pan. Place the crust in the pan and put it into the freezer for about 10 minutes.
- 3. Remove crust from freezer, thoroughly prick the bottom and bake for 12 minutes.
- 4. Beat the egg with the water. Brush the entire crust with egg wash. Return the crust to the oven for 3 more minutes. (The crust will be only partially baked at that point.) Cool on a wire rack.
- 5. Reduce oven temperature to 375 degrees F.
- 6. Line a baking sheet with several layers of clean dish towels or paper towels. Arrange the tomatoes in a single layer on the towels. Sprinkle the tomatoes generously with salt and set aside to drain for 30 minutes.
- 7. Heat the oil in a large skillet over medium-high heat. Add the onions and saute until tender and golden, about 15 minutes. Add the garlic and cook for 2 more minutes.
- 8. Spread the anchovy paste over the bottom of the cooled tart crust. Sprinkle with half of the cheese. Add the onion and garlic mixture in an even layer. Arrange the tomatoes evenly over the onions. Sprinkle with oregano and the remainder of the cheese. Add the olives in an attractive pattern over the cheese and sprinkle with the pepper.
- 9. Bake until the tart has a nice golden crust, 30-35 minutes. Transfer pan to a wire rack and let cool for 10 minutes before slicing.
- 10. Serve hot or at room temperature.
