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August 24, 2014 / Chris Blum

Tomato and Olive Tart

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This is from Patricia Wells and it is amazing !

Ingredients:
8 oz puffed pastry, thawed
1/4 c grated parmigiano
Salt
2 oz parmigiano, shaved
25 black olives, halved
12 oz tomatoes, sliced thin
2 TBSP basil, minced
2 TBSP oregano, minced
Chili pepper flakes

Roll out pastry on a baking sheet and prick with a fork. Shower with grated parmigiano. Freeze for 30 minutes.

Preheat oven to 400.

Drain tomatoes on pAper towels, sprinkle with a little salt and let drain for 10 minutes.

Remove baking sheet from freezer and par bake for 8 minutes. If it puffs prick with a fork.

Arrange the tomatoes, slightly over lapping, top with olives and cheese. Bake for 20 – 25 minutes until the crust is golden and cheese melted. Top with herbs and serve.

Serves 4.

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