Onion & Tomato Tart With Anchovies

            --Pizza dough--
        4 TB olive oil
        4 lg onions (2 1/2-3 pounds) - sliced
        2 TB slivered garlic
        2 ts fresh oregano or
        1 ts dried oregano
        1 ts rosemary leaves - chopped
        1 TB parsley - chopped
        2 c  ripe tomato or diced and seeded
        2 c  canned diced tomatoes - drained
             Salt and freshly ground pepper
        2 oz can of anchovy fillets - rinsed and patted=dr
      3/4 c  pitted Nicoise olives or pitted
      3/4 c  Kalamata olives - cut in half

Oven 500=B0 F. Prepare pizza dough according to following recipe and let rise in a warm place while preparing topping. Heat 2 tablespoons of olive oil in a saute pan and saute the onions, garlic, oregano, rosemary and parsley over moderate heat until lightly browned. Add tomatoes and remove from heat. Season with salt and pepper and cool. Roll out dough into a large rectangle, 1/4-inch or so thick and place on a pizza peel or back of a baking sheet which has been liberally sprinkled with corn meal. Spread the tomato-onion mixture evenly over top of dough to within 1/2-inch of edge. Arrange the anchovies in a lattice fashion on top and place a pitted olive in the middle of each section. Drizzle with remaining 2 tablespoons of olive oil. Slide tart off onto the brick or tiles in a preheated 500 degree oven and bake for 8-10 minutes or until crust is golden and crisp. Serve warm or at room temperature . Yield: 4-6


Yield: 1 Servings

Old-Fashioned Blueberry Pie

           Pate Brisee -- (dough for 2 Pies)
      6 pt Fresh blueberries
      2 c  Sugar -- plus 2 tablespoons
    1/2 c  All-purpose flour
           Grated zest and juice of 1 Lemon
      1 lg Egg -- beaten with 1
        ts Water, for glaze

On a lightly floured board, roll out two pieces of Pate Brisee dough to a thickness of 1/8 inch; use these to line two 9-inch pie tins. Chill thoroughly. Roll out remaining two pieces of dough to form circles at least 10 inches in diameter; chill on a cookie sheet. In a large bowl combine berries, 2 cups sugar, flour, and lemon zest and juice. Fill chilled pie shells with berry mixture. Lay pastry circles on a lightly floured board and cut a star out of each center. (Do this by hand or with a cookie cutter.) Brush edges of bottom shells lightly with glaze, and top with pastry circles, centering stars. Trim overhanging pastry to within 3/4 inch and crimp edges together. Chill pies for 30 minutes. Heat oven to 400 degrees. Brush pies with remaining glaze and sprinkle with remaining sugar. Bake 50 to 60 minutes, until juices are bubbling and crust is golden brown. Let stand at room temperature for about 20 minutes before serving. Note: Analysis is based on 8 per pie.This recipe makes 2 pies.

Per serving: 542 calories; 25.5 g fat (10.9 g saturated fat; 42 percent calories from fat); 44 mg cholesterol; 291 mg sodium; 75.6 g carbohydrates.
Yield: 16 Servings