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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut tomato into 4-5 slices, each 3/8 of an inch thick. | 2. Heat oil in medium skillet over medium heat until rippling. | 3. Reduce heat to low; stir in onion and garlic. | 4. Saute, stirring often, until onion is soft but not browned, about 5 minutes. | 5. Preheat oven to 400 degrees F. | 6. Arrange tomatoes in single layer in pastry shell. | 7. Spoon onion mixture over tomatoes; sprinkle with chopped anchovies and Parmesan. | 8. Bake until cheese begins to turn light brown, about 10 minutes. | 9. Sprinkle top of tart evenly with olives and parsley; remove sides of pan. | 10. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tart pastry dough	1	8		50.4333	0.0	11.22	0.2833
tomato	1		ripe peeled cored	41.86	9.282	2.184	0.364
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1	halved	cut	-	-	-	-
garlic	1	clove	chopped	4.47	0.9918	0.1908	0.015
anchovy fillet	2	ounces	drained chopped	50.4333	0.0	11.22	0.2833
parmesan cheese	3	tablespoons		55.5	6.0	6.0	0.75
black olive	3	tablespoons	chopped	50.4333	0.0	11.22	0.2833
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.