# What You’ll Need:
→ For the Tart
01 - 1 sheet ready-made puff pastry, thawed (approx. 9 ounces)
02 - 28 ounces yellow onions, thinly sliced
03 - 3 tablespoons extra-virgin olive oil
04 - 12 anchovy fillets packed in oil, drained
05 - 16 black Niçoise olives (or Kalamata), pitted
06 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
# Directions:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large skillet over medium heat, warm the olive oil. Add the sliced onions and a pinch of salt. Cook slowly, stirring frequently, for 25 to 30 minutes until deeply golden and caramelized, adjusting heat as needed to avoid burning.
03 - Stir in the thyme leaves and cook for an additional 2 minutes, then remove from heat and allow to cool slightly.
04 - Roll out the puff pastry on the prepared baking sheet. Lightly score a half-inch border around the edge with a sharp knife, being careful not to cut through.
05 - Evenly spread the caramelized onions inside the scored border. Arrange anchovy fillets in a criss-cross pattern atop the onions and dot the surface with olives.
06 - Bake in the preheated oven for 20 to 25 minutes until the pastry is golden and crisp.
07 - Allow to cool slightly, then cut into squares. Serve warm or at room temperature.
