Mediterranean Tomato Tart Recipe
Were you looking for a tasty snack that you can serve for your children, then Mediterranean Tomato Tart is definitely the recipe for you. Mediterranean Tomato Tart is a delicious snacks that your kids will surely love.
Ingredients
| 1/2 pound frozen prepared puff pastry, defrosted according to the manufacturer's directions | ||
| Olive oil | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Green bell pepper | 1/4 Cup (16 tbs), finley chopped | |
| 1 large clove garlic, peeled and crushed | ||
| Tomato Paste | 3 Tablespoon | |
| Canned tomato sauce | 1/2 Cup (16 tbs) | |
| Dried basil | 1 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| 1 tablespoon small capers | ||
| Anchovy paste | 1/2 Tablespoon, drained, rinsed | |
| Sugar | 1 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Olive oil | 1 Teaspoon | |
| Salt | To Taste | |
Directions
On a lightly floured board, roll the puff pastry out with a floured rolling pin into a rectangle measuring about 5x14 inches.
Place the pastry on the cookie sheet, roll up the edges slightly to form a little border, and return the pan to the refrigerator while preparing the tomato sauce.
In a large, heavy skillet, heat the olive oil over medium-high heat until fragrant, about 1 minute.
Add he onion and saute it until translucent, about 5 to 6 minutes.
Stir in the green pepper and continue cooking for 2 minutes more.
Add the garlic and cook for 30 seconds longer.
Stir in the tomato paste, tomato sauce, basil, or egano, capers, anchovy paste, sugar, salt, and pepper; bring the mixture to a boil; then reduce the heat and simmer it for about 15 minutes.
Remove the pan from the heat and let it cool for about 15 minutes.
Preheat your oven to 400°F and line a cookie sheet with baking parchment.
Spread the tomato sauce evenly over the pastry and place the pan in the middle of the preheated oven.
Bake for about 7 or 8 minutes, until the pastry has begun to puff.
Turn the heat down to 350°F and continue baking until the crust is golden brown, about 12 to 15 minutes.
Remove the pan from the oven, brush 1 teaspoon of olive oil over the filling, and let the tart sit for a few minutes
Place the pastry on the cookie sheet, roll up the edges slightly to form a little border, and return the pan to the refrigerator while preparing the tomato sauce.
In a large, heavy skillet, heat the olive oil over medium-high heat until fragrant, about 1 minute.
Add he onion and saute it until translucent, about 5 to 6 minutes.
Stir in the green pepper and continue cooking for 2 minutes more.
Add the garlic and cook for 30 seconds longer.
Stir in the tomato paste, tomato sauce, basil, or egano, capers, anchovy paste, sugar, salt, and pepper; bring the mixture to a boil; then reduce the heat and simmer it for about 15 minutes.
Remove the pan from the heat and let it cool for about 15 minutes.
Preheat your oven to 400°F and line a cookie sheet with baking parchment.
Spread the tomato sauce evenly over the pastry and place the pan in the middle of the preheated oven.
Bake for about 7 or 8 minutes, until the pastry has begun to puff.
Turn the heat down to 350°F and continue baking until the crust is golden brown, about 12 to 15 minutes.
Remove the pan from the oven, brush 1 teaspoon of olive oil over the filling, and let the tart sit for a few minutes
Chef
