Provençal Tomato and Onion Tart from The Robert Carrier Cookbook by Robert Carrier
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
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Ingredients
- black olives
- 1 can anchovy fillets
- olive oil
- 2 tablespoons butter
- 3 Spanish onions
- 2 tablespoons finely grated parmesan
- freshly chopped rosemary
- 4 tablespoons olive oil
- 6 large ripe tomatoes
- 2 tablespoons tomato concentrate
- freshly ground black pepper
- 1 recipe savoury fingertip pastry
- 1 egg yolk, beaten
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