Antoine’s Provencal Olive Tart
Simple to make, and even easier to eat, Chef Bouterin’s tart is filled with the taste of southern France. Chef Bouterin makes his crust using pate brisee or thawed puff pastry, rolling it out thin and baking it until golden brown.
- Extra-Virgin Olive Oil - 1/4 cup
- Onions - 3, large, halved and thinly sliced
- Cloves Garlic - 8, thinly sliced
- Pinch of sugar
- Tomatoes - 2 large, halved, juiced and seeded, diced
- Thyme Sprigs - 2, or 1 sprig rosemary, stemmed and chopped
- Parsley Sprigs - 3, stemmed and coarsely chopped
- Scallions - 2, white and green parts, thinly sliced
- Black Olives - 1 cup, marinated, pitted but not cut up (olives should be Greek or Italian, marinated in olive oil and herbs)
- Brine-packed Capers - 1 teaspoon, drained
- Grated Lemon Zest - 1/2 teaspoon
- Salt and freshly ground black pepper to taste
- Tart Shell - one, 9- to 10-inch, baked until crisp
- Fresh Parsley - minced, for garnish
- Anchovy Fillets - 6
- Fresh rosemary sprigs - stemmed and chopped
In a large skillet over medium-high heat, heat 2 tablespoons of the oil until very hot but not smoking. Add the onions, reduce the heat to medium, and saute until soft and golden brown, about 7 minutes. As they cook, separate them into rings with a fork or spoon. When almost done, add the remaining oil and mix well. Add the garlic and sugar and cook until the garlic is soft, about 2 minutes.
Increase the heat to medium-high. Add the tomatoes, thyme or rosemary, parsley, and scallions; mix well. Add the olives, capers, lemon zest, a little salt, and a generous amount of pepper. Mix well and cook 1 minute, until heated through.
Pile the vegetable mixture into the prepared crust and sprinkle with minced parsley. Arrange the anchovies in a radial design on top. Place the chopped rosemary in the center.