Fontainebleau Hors D'Oeuvre Pie
|Peeled diced tomatoes||2 Cup (32 tbs)|
|Garlic powder||1⁄8 Teaspoon|
|Pitted ripe olives||1⁄4 Cup (4 tbs)|
|Thinly sliced onions||1 1⁄2 Cup (24 tbs)|
|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|
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