Passaladiere

A delicious, rich, wonderful herbed onion, tomato and olive tart from Provence. It lends itself to many variations: add mushrooms, a different cheese, peppers, etc. If you don't have fresh herbs, dried work fine. Use 1 teaspoon of dried in place of each tablespoon of fresh.

• Ready In: 1 hr
• Serves: 6

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
•  minced fresh herb (to garnish)

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Bake 30 to 35 minutes, or until pastry is golden and crisp. Sprinkle with the rest of the cheese and fresh herbs.