Antoine's Provencal Olive Tart
Source of Recipe
Chef: Antoine Bouterin
List of Ingredients
Makes 6 appetizer or 4 main course servings
1/4 cup extra-virgin olive oil
3 large onions, halved and thinly sliced
8 cloves garlic, thinly sliced
Pinch of sugar
2 large tomatoes, halved, juiced and seeded, diced
2 sprigs thyme or 1 sprig rosemary, stemmed and chopped
3 sprigs parsley, stemmed and coarsely chopped
2 scallions, white and green parts, thinly sliced
1 cup marinated black olives, pitted but not cut up (olives should be Greek or Italian, marinated in olive oil and herbs)
1 teaspoon brine-packed capers, drained
1/2 teaspoon grated lemon zest
Salt and freshly ground black pepper to taste
One 9- to 10-inch tart shell, baked until crisp
Minced fresh parsley for garnish
6 anchovy fillets
Fresh rosemary sprig, stemmed and chopped
Recipe
In a large skillet over medium-high heat, heat 2 tablespoons of the oil until very hot but not smoking. Add the onions, reduce the heat to medium, and saute until soft and golden brown, about 7 minutes. As they cook, separate them into rings with a fork or spoon. When almost done, add the remaining oil and mix well. Add the garlic and sugar and cook until the garlic is soft, about 2 minutes.
Increase the heat to medium-high. Add the tomatoes, thyme or rosemary, parsley, and scallions; mix well. Add the olives, capers, lemon zest, a little salt, and a generous amount of pepper. Mix well and cook 1 minute, until heated through.
Pile the vegetable mixture into the prepared crust and sprinkle with minced parsley. Arrange the anchovies in a radial design on top. Place the chopped rosemary in the center.
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