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January 1999 Issue
Here's the Starting Line-Up!
by Ronda L. Halpin
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Olive Tart

This tangy tart eats like a pizza. It can be served warm or cold and can be made up to 2 days before you plan to serve it. If you're lucky enough to have it, top the tart with pesto-garlic Monterey jack cheese.
  • 1 c. flour
  • 1/8 lb. margarine
  • 1/4 c. sesame seeds
  • 1/2 tsp. mixed pepper
  • 1/8 c. water
  • 1/3 c. tomato sauce
  • 2 1/2 oz. sliced black olives
  • 1/4 green pepper, chopped
  • 1/2 ripe tomato, coarsely chopped
  • 1/2 onion, chopped
  • 1/2 c. cheese, shredded
Preheat the oven to 425 degrees. To make the base, work the flour, margarine, sesame seeds and mixed pepper in a food processor until the mixture resembles fine bread crumbs. Add the water and work until the mixture forms a ball. Knead lightly. Shape into a 9" tart pan with a removable bottom. Bake for 15 minutes.

Spread the tomato sauce over the hot tart base, cover with the vegetables and sprinkle shredded cheese over the top. Bake an additional 15-20 minutes.

  • Yields: 1 - 9" tart
  • Preparation Time: about 1 hour
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