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Fontainebleau Hors D'oeuvre Pie
 

2 cups peeled, diced ripe tomatoes 1 tablespoon olive oil ½ teaspoon rosemary ½ teaspoon oregano 1/8 teaspoon garlic powder 1/8 teaspoon pepper ¼ cup sliced pitted ripe olives 1½ cups thinly sliced onions 2 tablespoons butter 1 uribaked 9-in. pastry shell 1/3 cup shredded Parmesan cheese 2 cans (2 ounces each) anchovies, drained 9 pimiento-stuffed olives Olive oil 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. Serve warm.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.