Provençal Tomato and Onion Tart

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By Robert Carrier

Published 1965

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Line a pie tin with pastry, fluting the edges; chill. Brush with a little lightly beaten egg yolk and bake in a hot oven (450°F-M7) just long enough to set the crust without browning it. Allow to cool.

Heat olive oil in a pan; add ripe tomatoes, peeled, seeded and chopped, tomato