Recipe - Tarte Nicoise

DOUGH
2 cup Flour
One fourth pound Butter
One half cup Club soda
Salt

FILLING
3 lg Onions; chopped
10 Basil leafs
12 Italian anchovies or alicci
fillets
6 Black olives; pitted and
cut or sliced up
1 cup Very thick tomato sauce
Salt and freshly ground
black pepper
2 tablespoon Olive oil

Dough

Cut butter into flour and salt until it resembles coarse meal. Stir in club
soda. Knead to combine. Wrap in film and chill 1 hour.

Filling Pass tomato sauce through a food mill to make it almost like a
paste, without any visible lumps. Cook onions in olive oil until
soft.Season with salt and pepper. Chill. . Roll out dough to 1/4" thick
Line a 10" pan with dough, folding excess dough to make boards. Cover
entire quiche with foil , pressing it against the sides, so that dough
holds in place while baking . Bake in preheated 350 F /175 C oven for 20
mins. Remove foil. Bake 10 minutes longer. Spread cooked onions in the
bottom. Spread tomato sauce on top of onions and bake another 20 mins .
Decorate with alicci and olives. Bake 5 mins. Serve hot or at room
temperature.

Note: This recipe was inspired by a quiche I had at a restaurant in Rio. It
is much lighter than the usual quiche and has been a hit with my guests.

NOTES : It can be made as one large quiche for a buffet dinner or
individual small tarts as a first course
Recipe by: Miriam P. Posvolsky Posted to KitMailbox Digest by Leon & Miriam
Posvolsky posvolsk@centroin.com.br on Jul 11, 1997