Recipe - Vegetable Tart

Vegetable Bayaldi; (see
recipe)
4 Circles storebought frozen
puff pastry;
Defrosted and cut 5" in
diameter
Amount of flour; ¥
One half teaspoon Black olive paste; mixed
with
One half teaspoon Olive oil
8 Canned anchovies fillets;
chopped, (optional)

Work with puff pastry on lightly floured surface. Lay rounds on baking tray
lined with wax paper. Drain Vegetable Bayaldi slightly and fan out onto
pastry, onionfennel mix and all leaving One half inch area for crust to rise
around outside. Brush with olive mix and anchovy. Bake at 375 degrees for
about 10 minutes, rotating tray after 5 minutes. Serve with a salad using
remaining juices and vegetables as part of your vinaigrette. (Reduced
juices of the bayaldi serve as a great base for meats and fish, such as
grilled lamb chops.) This recipe yields 4