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Ingredients

• 1 refrigerated pie crust
• 1 tbsp of Dijon mustard
• freshly ground black pepper
• 2 tablespoons of extra virgin olive oil
• 4 yellow and orange bell peppers, cored, seeded and sliced into thin strips
• 1 cup of sliced white onions, as thin as possible
• 1/2 teaspoon of salt
• 5 sundried tomatoes, sliced in thin strips
• 10 anchovy fillets, drained and rinsed
• 15 black nicoise cured olives, pitted and halved
• 3 garlic cloves, thinly sliced
• 1 tbsp of olive oil
• 2 tsp of fresh thyme leaves

Description

An Easier Version Of A Classic Tart, Chock Full Of Red Pepper And Their Antioxidents, My Favorite Little Fishes And Nicoise Olives.

Group Recipes