Last year with the release of the movie Julie and Julia and to celebrate Julia Child's birthday, Champaign Taste hosted a blogathon of her recipes. Amongst all the dishes submitted was this provencal tomato tart. Seeing that we are at the height of the season for tomatoes, I decided to share it with you.
Now, don't be a sissy and include the anchovies. Mash them, mince them, evaporate them, do whatever you want, but if you don't, you will be leaving out a major component of this dish and the flavor will just not be the same. Make another recipe then, one that doesn't have anchovies, like the Tomato Pie in my country blog; but don't leave out something that is so integral in a Provencal dish. 'Nuf said!
To peel tomatoes, cut out core and place in boiling water for 15 seconds. The skin should peel off easily. If not, return to water for another 10 seconds and try again. To remove seeds, cut in half at the equator to expose seed chambers. Flick out as much of the seeds as possible with the back of a spoon or fork handle.
1/4 cup minced onions
2 Tbsp. olive oil
1-3/4 to 2 lbs firm, red, ripe tomatoes, peeled and seeded (see note above)
1 large clove mashed garlic (I minced fine)
1/2 tsp oregano, basil or thyme
1/2 tsp salt
1/8 tsp pepper
1 egg and 3 egg yolks
1 small can of anchovy fillets, chopped
3 Tbsp. olive oil (use the oil from the anchovies and make the remainder of 3 Tbsp. with olive oil)
3 Tbsp. tomato paste
3 Tbsp. chopped parsley
1 tsp paprika
Pinch of cayenne pepper
8 inch partially baked pastry shell on a baking sheet
12 pitted black olives (preferably Kalamata or other Mediterranean olives)
1/4 cup grated Parmesan or Swiss cheese
1 Tbsp. olive oil
Preheat oven to 375 degrees
Cook the onions slowly in the 2 Tbsp. olive oil for 5 minutes, or until tender, but not browned.
Chop the tomatoes roughly. Stir the tomatoes into the skillet and add the garlic, herbs and salt and pepper. Cover skillet and cook for 5 minutes over low heat. Uncover, raise heat and cook for 5 minutes more, shaking pan occasionally until the juice is almost evaporated entirely. Allow to cool slightly.
Beat the egg, egg yolks, anchovies, oil, tomato paste, parsley and seasonings in a mixing bowl until blended. Gradually fold in the cooked tomatoes.
Spread the tomato mixture in the pastry shell. Place olives on top nicely. Put the cheese on and dribble the oil over it. Bake in the upper third of a preheated oven for 25-30 minutes, or until quiche has puffed and browned on the top, and a knife inserted in the center comes out clean.
Recipe barely adapted from Mastering the Art of French Cooking by Julia Child