Warm Puttanesca Tart with Balsamic Vinaigrette
by Mary Leonardi-Cattolica Sansen
1 pkg pasta sfoglia or puff pastry
2 large onions, halved and thinly sliced
2 Tbsp EVOO
Gaeta olives, pitted and chopped
2 Tbsp salt packed capers, soaked, rinsed and drained
1 salt packed anchovy, rinsed cleaned, deboned and minced fine
3 med cloves garlic, minced
1 lb datterini or cherry tomatoes, sliced in half
3 Tbsp balsamic vinegar
1/2 cup EVOO
1/2 tsp salt
1/2 tsp dried mustard
1 shallot, minced
Preheat oven to 180C/350F
Place pasta sfoglia in a 10″ tart pan, or form a free form tart. Pierce with a fork, and prebake on a cookie sheet for 10 minutes.
Put 1 Tbsp of the EVOO in a medium hot pan, add the the sliced onions and saute until golden. Remove from the pan and set aside to cool.
In the same pan, add the remaining olive oil, add the garlic and saute until fragrant, about 30 seconds. Add the minced anchovy, and saute gently with the garlic, smashing them together, for about 3 minutes. Allow to cool slightly. Then add the mixture to the sliced tomatoes, add salt and pepper to taste and mix thoroughly.
To make the tart:
Spread the sauteed onions over the bottom of the tart shell. Sprinkle the onions with the chopped olives, then the drained capers. Finally add the tomato, anchovy, garlic mixture arranging the tomatoes in an attractive pattern, cut sides down. Bake for 20″ covering the exposed edges with aluminum foil if necessary to keep from over browning. Allow to cool slightly.
To make the Vinaigrette:
Combine all the ingredients except the olive oil and whisk together. Add the olive oil and whisk until the mixture emulsifies.
Slice the warm tart into serving size pieces. Top with 1-2 Tbsp of vinaigrette.