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Title: Caponata Tart

1/2 - pkg. frozen puff pastry, thawed
0 - all purpose flour
1 - jar caponata
2 - large cloves garlic, finely chopped
1/4 C fresh basil, finely chopped
4 - medium plum tomatoes, cut into slices
0 - salt and pepper to taste
1 1/2 T olive oil

Preheat oven to 425° F.

Unfold pastry on a lightly floured surface. Roll into a 12-inch square. Cutt off corners to make a circle. Press pastry into an ungreased 9-inch pie plate. Prick pastry with a fork.

Bake on center rack 10 minutes. Remove from the oven and spread the caponata evenly along the bottom. Sprinkle with the garlic and half of the basil. Working from the outer edge, arrange the tomatoes over the caponata in concentric circles. Season with salt and pepper and drizzle with oil.

return to the oven and bake 10 minutes, or until tart is golden. Let cool a few minutes before serving warm, sprinkled with the remaining basil.

From Vegan Italiano
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