Mediterranean Tomato Tart
|Frozen puff pastry||1⁄2 Pound, defrosted according to the manufacturer's directions (prepared)|
|Olive oil||1 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Garlic cloves||1 Large, peeled and crushed|
|Tomato paste||3 Tablespoon|
|Canned tomato sauce||1⁄2 Cup (8 tbs)|
|Dried basil||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Small capers||1 Tablespoon|
|Anchovy paste/Mashed anchovies||1 Ounce, drained, rinsed (1/2 of a 2 ounce can)|
|Freshly ground black pepper||To Taste|
|Olive oil||1 Teaspoon|
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 400Â°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 350Â°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