Provençal Sun-Dried Tomato Olive and Basil Tarte

Name: Provençal Sun-Dried Tomato Olive and Basil Tarte
Cuisine: Israeli
Ingredients: 1 large onion, peeled and finely chopped; 1 garlic clove, peeled and chopped; 1½ tablespoons olive oil; 450 g (1 lb) vine-ripened tomatoes, chopped, or 1 × 400 g (14 oz) can chopped tomatoes, drained; 450 g (1 lb) vine-ripened tomatoes, chopped, or 1 × 400 g (14 oz) can chopped tomatoes, drained; 2 teaspoons plain or sun-dried tomato purée; 2 teaspoons plain or sun-dried tomato purée; 1 bay leaf; ½ teaspoon sea salt; 15 grinds black pepper; 1 teaspoon sugar; 1 teaspoon dried basil; 1 × 50 g (2 oz) can anchovy fillets; 175-200 g (6-7 oz) fat black olives (kalamata are ideal), stoned; 175-200 g (6-7 oz) fat black olives (kalamata are ideal), stoned; 12 fresh basil leaves, coarsely chopped; 2 sheets, about 450 g (1 lb), puff pastry, defrosted but still very cold; 1 large egg yolk mixed with 3 teaspoons cold water, for glazing; 1 large egg yolk mixed with 3 teaspoons cold water, for glazing

Preparation info

Makes
5-6
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

All the scents and taste sensations of Provence in midsummer are captured in this exquisite tarte. For best results, serve it about 10 minutes after taking it from the oven. You can get it oven-ready several hours in advance, however. For a vegetarian version, omit the anchovies. This dish is equally delicious made with two crusts, like a pie, or just one, like a pizza. For the open version, we halve the amount of pastry and reduce the baking time by 10 minutes.

Ingredients

Asia
Israel
Fish course
Starter
Pescatarian
Summer

Ingredients

Method