Olive Tapenade Tart with Caramelized Red Onions

Ingredients

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

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...

View full recipe at Fine Cooking