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Fontainebleau Hors D'oeuvre Pie




Source of Recipe


Home and Hearth


List of Ingredients




2 cups peeled, diced ripe tomatoes
1 tablespoon olive oil
½ teaspoon rosemary
½ teaspoon oregano
1/8 teaspoon garlic powder
1/8 teaspoon pepper
¼ cup sliced pitted ripe olives
1½ cups thinly sliced onions
2 tablespoons butter
1 unbaked 9-in. pastry shell
1/3 cup shredded Parmesan cheese
2 cans (2 ounces each) anchovies, drained
9 pimiento-stuffed olives
Olive oil

Recipe



Mix tomatoes with olive oil, rosemary, oregano, garlic powder, pepper, and ripe olives in a large skillet; cook uncovered over medium heat about 10 minutes, or until sauce is thickened.

Meanwhile, in a separate pan, cook onions with butter until tender and golden; cool in pan. Sprinkle bottom of pastry with half of the cheese; cover with cooled onion-butter mixture.

Spread thickened tomato mixture over onions and sprinkle with remaining cheese. Arrange anchovies over top, lattice fashion, making crisscross strips about 1 inch apart. Cut each olive in 3 slices and place one slice in each lattice square; brush olives lightly with olive oil.

Bake at 350° F. 30 to 40 minutes, or until crust is well browned. Serve warm.