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Ingredientes
- 1 x recipe Basic Bread Dough see * Note
- 4 Tbsp. Virgin extra virgin olive oil
- 2 med Eggplants halved lengthwise, then cut into 1/4" half moons
- 2 x Spanish onions minced 1/8" dice
- 2 x Red bell peppers julienned lengthwise
- 2 x Green bell peppers julienned lengthwise
- 24 x Spanish olives
- 24 x Anchovy fillets
- 2 x Hard-boiled Large eggs sliced 1/4" thick
- 2 c. Minced fresh tomato Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Make the Basic Bread Dough. Allow it to rise, punch down hard and roll into two pcs, each 9 inches across and 1/2-inch thick. Return to refrigerator.
- In a 12-inch to 14-inch saute/fry pan, heat oil till smoking. Add in eggplant and onions and cook till softened, about 8 to 10 min. Add in peppers and continue cooking for 8 to 10 min. Allow to cold.
- Preheat oven to 450 degrees.
- Place eggplant pcs around outer edges of bread dough and arrange pepper mix in center. Arrange olives, anchovies, egg and tomato over and drizzle with extra virgin olive oil. Season with salt and pepper and bake 15 to 18 min, or possibly till dark golden. Remove and serve hot or possibly at room temperature.
- This recipe yields 2 tarts to serve 6 to 8 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 385g | |
| Recipe makes 6 servings | |
| Calories 663 | |
| Calories from Fat 585 | 88% |
| Total Fat 65.21g | 82% |
| Saturated Fat 9.33g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 268mg | 11% |
| Potassium 670mg | 19% |
| Total Carbs 18.83g | 5% |
| Dietary Fiber 6.4g | 21% |
| Sugars 9.49g | 6% |
| Protein 5.19g | 8% |
