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Mediterranean Tart


For filling:
3 Tbsp unsalted butter
1 onion, finely chopped
1 c sliced mushrooms
1/4 tsp dried thyme
2 Tbsp flour
1 c chicken broth
2 tomatoes, peeled, seeded and chopped
1 whole chicken breast, poached, skinned, boned and cubed
1/4 pound cooked ham, cubed
1/2 c chopped pitted black olives, rinsed and drained
1/2 tsp anchovy paste
Freshly ground pepper

For phyllo crust:
3/4 c unsalted butter, melted
16 sheets (about 16x12 inches) phyllo dough (1/2 pound)
1/2 c freshly grated Parmesan cheese


Melt butter in large skillet over medium heat. Add onion and sauté until soft and translucent. Add mushrooms and thyme and cook about 5 minutes. Blend in flour and cook 2 to 3 minutes, stirring frequently. Add chicken broth and tomatoes and cook, stirring constantly, until thickened. Reduce heat, add chicken ham, olives and anchovy paste and simmer gently 5 minutes. Season with pepper, and salt if necessary. Remove from heat and let cool.

Phyllo crust:
Preheat oven to 300°F. Brush bottom and sides of 12x7x2-inch baking dish with some melted butter. Line dish with 1 sheet of phyllo, pressing firmly into corners and against sides of dish. Brush with melted butter, being sure to reach into corners and sides. Repeat until 8 sheets of phyllo are in dish.

Spoon filling over phyllo, spreading into corners. Sprinkle with all of the cheese. Top with sheet of phyllo and brush with butter. Repeat with remaining phyllo. Trim excess from edges of dish using scissors. Bake, brushing with butter several times, until pastry is crisp and golden, about 1 hour. Cut into squares while warm.

Giving a bridal or baby shower this month? Try this recipe from Bon Appetit's May 1980 edition! Have friends over and enjoy the company minus the kitchen fuss -- assemble this tasty tart ahead of time, even bake it the day before! Brush with melted butter when reheating at 350°F for about 12 minutes. Cover with tinfoil for half the time, to keep it from getting dried out. Test to see if it's hot all the way through. Serve alongside this tasty recipe for Haricot Vert. Add a fruity dessert and it's a meal!

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