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Fontainebleau Hors D'Oeuvre Pie

Canadian.Recipes's picture
Fontainebleau Hors D'Oeuvre Pie has a exicting taste. The rosemary and cheese gives the Fontainebleau Hors D'Oeuvre Pie a velvety taste. Must catch it.
Ingredients
  Peeled diced tomatoes 2 Cup (32 tbs)
  Rosemary 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Pitted ripe olives 1⁄4 Cup (4 tbs)
  Thinly sliced onions 1 1⁄2 Cup (24 tbs)
  Butter 2 Tablespoon
  Unbaked 9 inch pastry shell 1 (Pastry Rolled About 1/4 Inch Thick)
  Shredded parmesan cheese 1⁄3 Cup (5.33 tbs)
  Anchovies 4 Ounce, drained
  Pimiento stuffed olives 9
  Olive oil 1 Tablespoon
Directions

Mix tomatoes with olive oil, rosemary, oregano, garlic powder, pepper, and ripe olives in a large skillet; cook uncovered over medium heat about 10 minutes, or until sauce is thickened.
Meanwhile, in a separate pan, cook onions with butter until tender and golden; cool in pan.
Sprinkle bottom of pastry with half of the cheese; cover with cooled onion-butter mixture.
Spread thickened tomato mixture over onions and sprinkle with remaining cheese.
Arrange anchovies over top, lattice fashion, making crisscross strips about 1 inch apart.
Cut each olive in 3 slices and place one slice in each lattice square; brush olives lightly with olive oil.
Bake at 350°F 30 to 40 minutes, or until crust is well browned

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Interest: 
Everyday

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