Save to Pinterest A Provençal specialty featuring caramelized onions, anchovies, and olives on a crisp, golden crust—a simple yet irresistible appetizer with just six ingredients.
This classic tart has always been a favorite at family gatherings, loved for its perfect balance of flavors and flaky crust.
Ingredients
- Ready-made puff pastry: 1 sheet (about 250 g), thawed
- Yellow onions: 800 g, thinly sliced
- Extra-virgin olive oil: 3 tbsp
- Anchovy fillets in oil: 12, drained
- Black Niçoise olives (or Kalamata): 16, pitted
- Fresh thyme leaves: 1 tsp (or ½ tsp dried)
Instructions
- Preheat oven:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Cook onions:
- In a large skillet over medium heat, warm the olive oil. Add the sliced onions and a pinch of salt. Cook slowly, stirring often, for 25 30 minutes until the onions are deeply golden and caramelized. If they start to brown too quickly, reduce the heat.
- Add thyme:
- Stir in the thyme and cook for 2 more minutes. Remove from heat and let cool slightly.
- Prepare pastry:
- Roll out the puff pastry on the prepared baking sheet. Using a sharp knife, lightly score a 1.5 cm (½-inch) border around the edge (do not cut through).
- Assemble tart:
- Spread the caramelized onions evenly inside the scored border.
- Add toppings:
- Arrange the anchovy fillets in a criss-cross pattern over the onions. Dot the tart with olives.
- Bake:
- Bake for 20 25 minutes, or until the pastry is golden and crisp.
- Serve:
- Let cool slightly, then cut into squares and serve warm or at room temperature.
Save to Pinterest Whenever we make this tart, it becomes the centerpiece of lively family dinners filled with laughter and good conversation.
Notes
Top with a handful of fresh arugula before serving for a fresh touch. This tart is perfect for sharing and ideal for casual entertaining.
Required Tools
Large skillet, baking sheet, parchment paper, sharp knife, spatula
Allergen Information
Contains gluten (puff pastry) and fish (anchovies). Check puff pastry packaging for potential milk or egg content if allergies are a concern.
Save to Pinterest This tart is best enjoyed fresh from the oven, but leftovers can be reheated gently to maintain crispness.
Recipe FAQs
- → How do I caramelize onions properly?
Cook thinly sliced onions slowly over medium heat in olive oil, stirring often for 25-30 minutes until deeply golden and sweet.
- → Can I use homemade pastry instead of store-bought?
Yes, puff pastry can be homemade or store-bought; just ensure it’s thawed and rolled out evenly before assembling.
- → What are good olive varieties to use for this tart?
Niçoise or Kalamata olives are ideal for their robust, salty flavors that complement the anchovies and onions.
- → Is there a vegetarian alternative for anchovies?
Omit anchovies and add capers for a similar briny note, preserving the tart’s balance of flavors.
- → How should this tart be served?
Serve warm or at room temperature as an appetizer, optionally topped with fresh arugula for added freshness.