Tarte aux Tomates, Oignons et Anchois

Blah blah blah.  She's speaking French again......Tarte aux Tomates, Oignons et Anchois.

Translates to Tomato Tart with Anchovy & Onions.   Not quite a pissaladiere, because this recipe uses eggs and cheese!

It is an old Julia Child recipe, with Provencal flavors and it's pretty and delicious.

It is not quite a quiche, because there is no milk/cream, it is a dense, tomatoey pie and oh so good.

It's a little bit labor intensive if you are making your own shortcrust pastry and peeling the tomatoes, but I can help you with that:  
Since it's winter and there are no real tomatoes around, I used a can of Italian Datterino tomatoes, and I used store bought Dufour pie crust, which is delicious.

So all you have to do now is chop some onions and do some sauteeing and mixing.

Here is how I made it:

1 recipe for pie crust (I used one roll of Dufour frozen pie crust.....which has a lot of butter and is all natural, never greasy).

1 small can of Datterino or cherry tomatoes 
1 large yellow onion, chopped 
2 cloves garlic, minced
a few sprigs of fresh thyme
a few sprigs of chopped parsley
1 tsp smoked paprika (pimenton)
2 tbsp tomato paste
3 egg. yolks and 1 whole egg (4 eggs total)
1/4 cup of grated Parmigiano or Pecorino cheese
8 good quality anchovies (I spend the big bucks and buy the good Italian fishies)
black olives for the top

Start by blind baking your pie crust.  Roll it out into a 9" removable bottom tart pan and prick with a fork.

Cover the entire pan with foil and pie weights (which I don't own, so I used a pot lid).    Blind bake the crust for 12 minutes at 375F.    Remove the foil and set aside.

Make the filling:
In a large heavy skillet, cook the chopped onion and garic on LOW in some olive oil for a few minutes until translucent.  

Add in the tomatoes, some fresh thyme and season with kosher salt & pepper.

Cover the pan and cook on LOW for 5 minutes.  Uncover and let any of the tomato juices evaporate.   The mixture will become nice and thick.

Set aside and cool the mixture.
Once the tomato mixture is cooled completely, transfer to a large mixing bowl.

Chop 2 of the anchovies and add to the mixture (save the rest for the top).

Add in the tomato paste, pimenton, chopped parsley and the egg yolks and egg, one at a time.   Add in the cheese last.

Pour this mixture into your prepared pie shell.

Lay 6 anchovies on the top and some kalamata olive halves.

Place on a baking sheet and bake 375F for 35 minutes.

Let cool before unmolding the tin.

Serve warm or at room temperature.

Anchovy lovers stand proud!
This is so good!!!