Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup (1/4 lb.) butter or margarine
- 1 large egg
- 4 firm-ripe tomatoes (each 3 in. wide; about 1 1/2 lb. total), rinsed and cored
- 2 tablespoons Dijon mustard
- 2 cups (1/2 lb.) shredded Swiss cheese
- 3 tablespoons olive oil
- 3 tablespoons tomato paste
- 3 tablespoons chopped shallots
- 1 clove garlic, peeled and minced
- 2 teaspoons fresh thyme leaves or dried thyme
- 2 teaspoons chopped fresh marjoram leaves or 1 teaspoon dried marjoram
- 1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano
- 6 to 8 canned anchovy fillets, drained
- 6 to 8 niçoise or calamata olives, pitted
- Salt and pepper
Description
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