1. On a lightly floured surface, roll out the dough into a rectangle about 12x16 inches and 1/8 inch thick. Transfer to a baking sheet and chill for 30 minutes. 2. In a large skillet, heat 2 tablespoons of oil until hot, then saute onion, thyme and rosemary, plus salt and pepper to taste.Cook, stirring occasionally, until golden, Add the 1 cup of chopped tomatoes and cook until liquid is evaporated. Stir in the fresh basil. 3. Preheat the oven to 450 degrees. Brush the edges of the dough with water and fold them over about an inch to form a border about an inch wide. With the tines of a fork, score the border and prick the center of the tart. 4. Sprinkle 2 tablespoons of cheese on the tart shell and top with the onion mixture. Sprinkle with 2 more tablespoons of cheese. Top with sliced tomatoes. Brush with the other 2 tablespoons of oil, and decorate with olives. 5. Bake 30 to 35 minutes, or until pastry is golden and crisp. Sprinkle with the rest of the cheese and fresh herbs. ---------------------------------------------------------------------------
Nutrition
Ingredients
