Italian

Provencal Tomato and Olive Tart is for Lunch.

Provencal Tomato and Olive Tart takes 30 minutes to prepare.

Provencal Tomato and Olive Tart takes 25 minutes to cook.

Provencal Tomato and Olive Tart makes 12 servings.

The ingredients for Provencal Tomato and Olive Tart are:

5 med. plum tomatoes
15 small oil cured black olives, pitted and chopped.
1 large shallot, minced
1 Tbsp. minced fresh thyme or 1 tsp dried.
1 tsp. olive oil
8 sheets phyllo dough @ room temp.
1/2 c. shredded havarti cheese
1/4 c. shredded fresh basil

Here is how you make Provencal Tomato and Olive Tart:

Makes 12 servings.Place tomato slices on 2 or 3 layers of paper towels; cover w/ more paper towels and blot gently. Let stand 10 minutes. Combine the olives shallot thyme, fehhel seeds, and oil in a small bowl.Preheat the oven to 400 degrees, Spray a baking sheet with nonstick spray. Keep the sheets of phyllo dough covered with plastic wrap util ready to use. lay one sheet of phyllo across the baking sheet; spray lightly with nonstick spray. Repeat layering the remainin sheets and spreayin each lightly with nonstick spray. Roll the eges of the phyllo in to make a rim. Arrange the tomatoes on the phyllo. Sprinkle the olive ixture on top of the tomatoes; spread teh mixture evenly with a fork. Bake til the edges of phyllo are golden brown and th tomatoes are softened - about 20 minutes. Sprinkle tart with the cheese, bake till melted about 5 min. more. Sprinkly with fresh basil. Cut into 12 pieces.Number of Servings: 12Recipe submitted by SparkPeople user PINKPOWER1.

The nutritional information for Provencal Tomato and Olive Tart is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 70.2

• Total Fat: 2.9 g
• Cholesterol: 5.4 mg
• Sodium: 146.5 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 0.9 g
• Protein: 2.5 g

Provencal Tomato and Olive Tart is Italian cuisine.