Porvencal Tomato And Cheese Tart Recipe

Name: Porvencal Tomato And Cheese Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust Ingredients:; dough for 1 pie crust (see your favorite savory recipe); 1 egg; 1 T water; Filling Ingredients:; 8 plum tomatoes, stems and seeds removed, cut into 1/4-inch slices; salt for salting tomatoes; 3 T olive oil; 1 1/2 C sliced onions (about 2 medium onions); 4 garlic cloves, minced (about 2 teaspoons); 6-8 anchovies, mashed to a paste with a bit of oil from the anchovy jar; 1 1/2 C grated Gruyere cheese, to be divided; 3 T fresh oregano chopped (or 1 T dried Herbes de Provence); 12 Kalamata olives, pitted and halved, divided; 1/2 t black pepper, freshly ground

Servings: persons

Crust Ingredients:
dough for 1 pie crust (see your favorite savory recipe)
1 egg
1 T water
Filling Ingredients:
8 plum tomatoes, stems and seeds removed, cut into 1/4-inch slices
salt for salting tomatoes
3 T olive oil
1 1/2 C sliced onions (about 2 medium onions)
4 garlic cloves, minced (about 2 teaspoons)
6-8 anchovies, mashed to a paste with a bit of oil from the anchovy jar
1 1/2 C grated Gruyere cheese, to be divided
3 T fresh oregano chopped (or 1 T dried Herbes de Provence)
12 Kalamata olives, pitted and halved, divided
1/2 t black pepper, freshly ground

1
1. Preheat oven to 425 degrees F
2
2. Roll out the dough to fit into a 9-inch fluted pan. Place the crust in the pan and put it into the freezer for about 10 minutes.
3
3. Remove crust from freezer, thoroughly prick the bottom and bake for 12 minutes.
4
4. Beat the egg with the water. Brush the entire crust with egg wash. Return the crust to the oven for 3 more minutes. (The crust will be only partially baked at that point.) Cool on a wire rack.
5
5. Reduce oven temperature to 375 degrees F.
6
6. Line a baking sheet with several layers of clean dish towels or paper towels. Arrange the tomatoes in a single layer on the towels. Sprinkle the tomatoes generously with salt and set aside to drain for 30 minutes.
7
7. Heat the oil in a large skillet over medium-high heat. Add the onions and saute until tender and golden, about 15 minutes. Add the garlic and cook for 2 more minutes.
8
8. Spread the anchovy paste over the bottom of the cooled tart crust. Sprinkle with half of the cheese. Add the onion and garlic mixture in an even layer. Arrange the tomatoes evenly over the onions. Sprinkle with oregano and the remainder of the cheese. Add the olives in an attractive pattern over the cheese and sprinkle with the pepper.
9
9. Bake until the tart has a nice golden crust, 30-35 minutes. Transfer pan to a wire rack and let cool for 10 minutes before slicing.
10
10. Serve hot or at room temperature.

2810

kcal

Calories

260

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Crust Ingredients:, dough for 1 pie crust (see your favorite savory recipe), 1 egg, 1 T water, and more.

Yes, Porvencal Tomato And Cheese Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Porvencal Tomato And Cheese Tart

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