MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herbed Tomato Tart
 Categories: Vegetables, Pastry, Seafood, Herbs, Cheese
      Yield: 12 servings
 
      2    Sheets (9x11") puff
           - pastry; thawed, chilled
    1/2 c  Grated parmesan cheese
      4 tb Extra-virgin olive oil
     12    Anchovy filets in oil;
           - drained, fine chopped
      3 lb Cherry or grape tomatoes
           Salt & fresh ground pepper
    1/4 c  Fine chopped flat-leaf
           - parsley
      2 tb Fine chopped fresh chives
      2 tb Fine chopped fresh oregano
           Fresh grated nutmeg
 
  Set oven @ 375°F/190°C.
  
  Fit pastry sheets side by side into a parchment
  paper-lined 13 x 17-3/4" rimmed baking pan, pressing
  pastry against bottom and sides. Trim inner edges of
  pastry sheets so that they form a seam in center; trim
  pastry hanging over sides of pan. Prick bottom of pastry
  with a fork. Line bottom and sides of pastry with
  parchment paper and fill with dried beans. Bake until
  edges of tart are golden, 25 minutes. Remove beans and
  parchment paper, sprinkle Parmesan over tart shell, and
  bake until cheese is melted and tart shell is golden all
  over, 15-20 minutes. Transfer to a rack; let cool.
  
  Heat oven to broil and arrange a rack 4" from heating
  element. In a large bowl, mix together oil and
  anchovies; add tomatoes and season with salt and pepper.
  Toss to coat. Transfer tomato mixture to a rimmed baking
  sheet and broil, shaking pan once or twice, until
  tomatoes blister, 12-14 minutes. Let cool slightly. Use
  a slotted spoon to transfer the tomato mixture to the
  prepared tart shell; distribute tomatoes evenly.
  
  Increase oven heat to 425°F/218°C.
  
  In a medium bowl, combine the parsley, chives, oregano,
  and nutmeg; sprinkle herb mixture evenly over the
  tomatoes. Return tart to oven and bake until hot, about
  15 minutes. Let tart cool slightly before serving.
  
  Recipe by: Beth Elon
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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