Pissaladiere

1. 1

   Cut tomato into 4-5 slices, each 3/8 of an inch thick.

2. 2

   Heat oil in medium skillet over medium heat until rippling.

3. 3

   Reduce heat to low; stir in onion and garlic.

4. 4

   Saute, stirring often, until onion is soft but not browned, about 5 minutes.

5. 5

   Preheat oven to 400 degrees F.

6. 6

   Arrange tomatoes in single layer in pastry shell.

7. 7

   Spoon onion mixture over tomatoes; sprinkle with chopped anchovies and Parmesan.

8. 8

   Bake until cheese begins to turn light brown, about 10 minutes.

9. 9

   Sprinkle top of tart evenly with olives and parsley; remove sides of pan.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.