PUFF PASTRY PISSALADIERE
Start to finish: 25 minutes (10 active)
1 sheet frozen puff pastry (each 17.3-ounce package contains 2 sheets), thawed according to package directions
2 roasted red peppers, drained
2-ounce tin oil-packed anchovy fillets, well drained
Ground black pepper
¼ cup chopped Kalamata olives
½ cup grated Parmesan cheese
Heat the oven to 425 degrees. Lightly coat a baking sheet with cooking spray.
Unfold the thawed sheet of puff pastry and set it on the prepared baking sheet.
Use paper towels to pat dry the roasted red peppers, removing as much moisture as possible without mashing the peppers. Cut the peppers into thin strips, then arrange them evenly over the pastry.
Spacing them evenly so as to have enough to cover the tart, arrange the anchovies over the red peppers. Season the tart with black pepper, then sprinkle the chopped olives evenly over the tart. Sprinkle Parmesan cheese evenly over everything.
Bake for 15 minutes, or until the pastry is puffed and browned at the edges and the cheese is melted and lightly browned. Cut into squares and serve warm or at room temperature.
Nutrition information per serving: 110 calories; 60 calories from fat (55 percent of total calories); 7 g fat (2.5 g saturated; 0 g trans fats); 15 mg cholesterol; 5 g carbohydrates; 0 g fiber; 1 g sugar; 7 g protein; 710 mg sodium.