Olive Tapenade Tart with Caramelized Red Onions

Ingredients

• 2 tsp. fresh lemon juice
• 1 tsp. finely grated lemon zest
• Freshly ground black pepper
• Kosher salt
• All-purpose flour, for rolling
• ¹/₃ cup whole-milk ricotta
• 1 cup jarred brined olives, rinsed, pitted, and coarsely chopped
• + 11 more ingredients
• • 1 large egg
  • 1 sheet frozen all-butter puff pastry, thawed
  • 1 Tbs. chopped fresh thyme
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 2 medium red onions, halved lengthwise and sliced crosswise ¼ inch thick (7-¹/₃ cups)
  • 1 tsp. fennel seeds, crushed
  • Pinch of crushed red pepper flakes
  • 1 medium clove garlic, minced
  • 3 oil-packed anchovy fillets, drained and finely chopped
  • 1 Tbs. unsalted butter
  • 2 Tbs. extra-virgin olive oil

Position a rack in the center of the oven and heat the oven to 425°F. In a 12-inch skillet, heat 1 Tbs. of the oil with the butter over medium heat. Add the anchovies, pepper flakes, and fennel seeds and cook, stirring, until fragrant and the anchovies begin to break down, about 30 seconds. Add t...

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