Passaladiere
Ingredients
- 1 lb puff pastry, thawed ⓘ
- 4 tablespoons olive oil ⓘ
- 2 medium onions, sliced ⓘ
- 1 tablespoon fresh thyme ⓘ
- 1 tablespoon fresh rosemary ⓘ
- salt and pepper ⓘ
- 1 cup tomatoes, chopped ⓘ
- 2 large garlic cloves, minced ⓘ
- 3 tablespoons fresh basil ⓘ
- 1/4 lb parmesan cheese ⓘ
- 2 tomatoes, sliced ⓘ
- 20 large olives ⓘ
Instructions
- On a lightly floured surface, roll out the dough into a rectangle about 12x16 inches and 1/8 inch thick. Transfer to a baking sheet and chill for 30 minutes.
- In a large skillet, heat 2 tablespoons of oil until hot, then saute onion, thyme and rosemary, plus salt and pepper to taste.Cook, stirring occasionally, until golden, Add the 1 cup of chopped tomatoes and cook until liquid is evaporated. Stir in the fresh basil.
- Preheat the oven to 450 degrees. Brush the edges of the dough with water and fold them over about an inch to form a border about an inch wide. With the tines of a fork, score the border and prick the center of the tart.
- Sprinkle 2 tablespoons of cheese on the tart shell and top with the onion mixture. Sprinkle with 2 more tablespoons of cheese. Top with sliced tomatoes. Brush with the other 2 tablespoons of oil, and decorate with olives.
- Bake 30 to 35 minutes, or until pastry is golden and crisp. Sprinkle with the rest of the cheese and fresh herbs.
Nutrition & Diet Analysis (per serving)
773
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).