Vegetable Tart

Categories: Dujour09
Yield: 4 servings

Vegetable Bayaldi; (see
-recipe)
4 Circles store-bought frozen
-puff pastry;
Defrosted and cut 5" in
-diameter
Amount of flour; ¥
1/2 ts Black olive paste; mixed
-with
1/2 ts 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, onion-fennel mix and all leaving 1/2 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 servings.

Source: "CHEF DU JOUR - (Show # DJ-9577) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-29-1999 by Joe Comiskey -
joecomiskey@netzero.net"

Recipe by: Richard Dowd

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