Provençal Tartlets

Name: Provençal Tartlets
Cuisine: French
Ingredients: 8 par-baked Herbed Whole Grain Tartlet Cases; 1 large red onion; 1 clove of garlic; 1 tbsp extra virgin olive oil; 2 tsp sundried tomato purée or 1 tbsp finely chopped sundried tomatoes in olive oil; 2 tsp sundried tomato purée or 1 tbsp finely chopped sundried tomatoes in olive oil; 1 bay leaf; ¼ tsp sea salt; 15 grinds black pepper; 400 g tin chopped tomatoes; 1 tbsp fresh basil leaves or 1 tsp dried basil; 1 tbsp fresh basil leaves or 1 tsp dried basil; 200 g (7 oz) pitted Kalamata or herb-marinated olives; 200 g (7 oz) pitted Kalamata or herb-marinated olives; sprigs of fresh basil

Preparation info

Serves:
6-8

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

All the scents and taste sensations of Provence in mid-summer are captured in these exquisite tartlets. A true taste of the sun. If you’re not a lover of olives, just omit them from the filling, or add a couple of anchovy fillets chopped into small pieces.

Ingredients

8 par-baked Herbed Whole Grain Tartlet Cases

Europe
Israel
France
Provence
Pie
Vegetarian
Jewish
Summer

Method

Gently sauté the onion and garlic in the olive oil in a 20 cm (8”) sauté pan – keep the lid on for 5 minutes, then uncover and cook gently for another 8-10 minutes until a rich gold and beginning to brown.

Add the tomato purée, bay leaf, salt and pepper, stir well, then add the chopped tomatoes. Stir well, then simmer briskly for 5 minutes over medium heat.

Add the olives, and s