This Mediterranean Tart, from Zingarella Bistro & Bakery in Glenview is great as a 10″ tart for brunch, 4″ tartlets coupled with salad for light luncheon or 2″ mini-tarts as party appetizers.
Recipe makes 1 – 10″ tart, 8 – 4″ tart or 24 mini tarts:
- 1 sheet frozen puff pastry dough
- 1 Vidalia onion, sliced
- 2 fresh tomatoes, chopped
- 1/2 cup chopped nicoise olives
- 2 tablespoons grated Parmesan cheese
- 1 egg
- 1 cup heavy cream
- Dashes salt, pepper, garlic and fresh chopped parsley
Defrost puff pastry dough and press into pan.
Saute onion in olive oil until caramelized, add fresh tomatoes and continue to cook for for 5 minutes.
Remove from heat and let cool to room temperature.
Stir in olives, Parmesan, heavy cream, egg and spices.
Spoon mixture into dough and bake for 30 minutes in 275-degree oven.
Allow to cool, remove from pan and can be served hot or room temperature.
Zingarella Bistro & Bakery serves accompanied with mixed greens and topped with hearts of palm and roasted red pears.
