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| 2 Tasse | flour |
| 1/4 x ca. 450 g | butter |
| 1/2 Tasse | Club soda |
| | salt |
| 3 gross | onions chopped |
| 10 | Basil leafs |
| 12 | Italian anchovies or alicci fillets |
| 6 | Black olives; pitted and sliced |
| 1 Tasse | Very thick tomato sauce |
| | salt |
| | black pepper freshly ground |
| 2 Esslöffel | olive oil |
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Dough
Cut butter into flour and salt until it resembles coarse meal. Stir in club soda. Knead to combine. Wrap in film and chill 1 hour.
Filling Pass tomato sauce through a food mill to make it almost like a paste, without any visible lumps. Cook onions in olive oil until soft.Season with salt and pepper. Chill. . Roll out dough to 1/4" thick Line a 10" pan with dough, folding excess dough to make boards. Cover entire quiche with foil , pressing it against the sides, so that dough holds in place while baking . Bake in pre-heated 350 F /175 C oven for 20 mins. Remove foil. Bake 10 minutes longer. Spread cooked onions in the bottom. Spread tomato sauce on top of onions and bake another 20 mins . Decorate with alicci and olives. Bake 5 mins. Serve hot or at room temperature.
is much lighter than the usual quiche and has been a hit with my guests.
individual small tarts as a first course
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