The best delicious Provencal Olive Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Provencal Olive Tart recipe today!
Hello my friends, this Provencal Olive Tart recipe will not disappoint, I promise! Made with simple ingredients, our Provencal Olive Tart is amazingly delicious, and addictive, everyone will be asking for more Provencal Olive Tart.
What Makes This Provencal Olive Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Provencal Olive Tart.
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4 tb Extra virgin olive oil plus
-2 tablespoons
2 Red onions; thinly sliced
10 Cloves garlic; whole
1 tb Freshly chopped thyme leaves
4 Anchovy fillets; soaked
-overnight in milk
1 tb Small capers; rinsed
1 1/2 c Pitted nicoise olives whole;
-not chopped
1 6-inch tart pan with puff
-pastry; blind baked
1/2 c Tomato concasse
6 Fresh basil leaves
Heat oven to 375 degrees F.
In a large saute pan, heat oil until smoking. Add onions, garlic, thyme,
anchovies and cook until soft, about 8 to 10 minutes. Add capers and olives
and toss to warm through. Pour into tart mold and bake 12 to 15 minutes
until pastry is golden brown. Remove and allow to cool 5 minutes. In a
mixing bowl, stir together parsley, tomatoes, basil and remaining oil.
Season with salt and pepper and set aside. Slice tart into 4 pieces and
place on plates. Divide tomato mixture among plates and serve.
Yield: 4 servings
Yields
4 Servings
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