PROVENCAL TOMATO TARTE

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1 medium onion, finely chopped

1tbsp olive oil

A sheet of puff pastry (I found mine in the frozen case at Wholefoods and it was perfect)

1 cup good quality Marinara sauce (I buy Trader Joe’s Organic)

2 large tomatoes (preferably heirloom), thinly sliced

1 cup shredded Mozzarella cheese

1 cup pitted Kalamata olives

A handful of fresh basil

 

Pre-heat oven to 400 degrees F

Heat the olive oil and fry the onion on a very low heat for about ten minutes until caramelized. Remove from heat.

Roll out the pasty until it form a really thin (1/4 inch) square or round – whichever you prefer

Spread the Marinara sauce over the pastry (a little less than you would use for a pizza). Cover the sauce with the onions. Arrange the tomato slices over the top, followed by the cheese, olives, and basil. Drizzle a little olive oil over the top. Season with freshly ground pepper and sea salt.

Place on a greased baking sheet in the oven for 15-20 minutes or until the edges of the pastry are beautifully browned.

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