Caramelized Onion, Anchovy Tart

By stancec44

Summer is in full swing and that means picnics and Britt concerts. The following is a great easy recipe that you can make quickly and is portable. No need to make any dough, by using pre-made frozen puff pastry this couldn't be simpler. Be sure when you are cooking your onions you don't allow them to burn. Even the smallest amount of burn can make the entire batch bitter.

Another option for this tart is to substitute Tuna in Olive Oil for the Anchovies and add Roasted Red Peppers and Salted Capers on top.

Ingredients

• (Note: some of this you have to buy from Jacksonville Merc, but you can substitute, I think, or wing it.)
• 2 large sweet onions sliced thin
• 2 Tablespoons Toasted Onion Avocado Oil (order from Jacksonville Merc or make your own)
• 1 Tablespoon Fresh Thyme - chopped fine
• Sea Salt and Cracked Black Pepper
• All-Butter Puff Pastry thawed
• 5 ounces anchovies in olive oil - drained and patted dry
• 1/2 cup pitted Kalamata Olives

Preparation

Step 1

Cook the onions in the toasted onion avocado oil until very soft and caramelized (about 45 minutes). Your onions should have a deep brown color. Stir in the thyme and season with salt and pepper. Allow to cool.

Pre-heat the oven to 400F. Place the puff pastry onto a non-stick half-sheet pan, or use parchment paper. Prick with a fork and bake for 20 minutes until golden brown. Allow to cool to room temperature.

Spread the onion over the baked pastry then arrange the anchovies on top in a pattern so when you cut it into squares every piece has olives and anchovies. Press the kalamata olives in the center of the pattern. Bake again at 350F for 15 minutes. Sprinkle with additional thyme leaves and cracked black pepper. Cut into small squares and serve with a chilled glass of Rose wine.