Ingredients:
1 8 inch tart pastry dough, in tart pan with removable sides
1 large fresh ripe tomatoes, peeled,cored
2 tablespoons olive oil
1 medium onions, halved lengthwise,then cut crosswise into 1/8 inch thick slices
1 clove garlic, finely chopped
2 ounces flat anchovy fillets, drained,chopped coarse
3 tablespoons parmesan cheese
3 tablespoons chopped black olives ( about 10)
1 tablespoon finely chopped fresh parsley
Directions:
Cut tomato into 4-5 slices, each 3/8 of an inch thick.
Heat oil in medium skillet over medium heat until rippling.
Reduce heat to low; stir in onion and garlic.
Saute, stirring often, until onion is soft but not browned, about 5 minutes.
Preheat oven to 400 degrees F.
Arrange tomatoes in single layer in pastry shell.
Spoon onion mixture over tomatoes; sprinkle with chopped anchovies and Parmesan.
Bake until cheese begins to turn light brown, about 10 minutes.
Sprinkle top of tart evenly with olives and parsley; remove sides of pan.
Serve immediately.
Servings: 4-8
Time preparation: 15 min.
Time total: 25 min.