Olive Tapenade Tart with Caramelized Red Onions

Olive Tapenade Tart with Caramelized Red Onions
Photo by Scott Phillips

Ingredients

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

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

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