Onion, Anchovy and Olive Tart
3 tablespoons extra virgin olive oil
5 yellow onions, peeled and thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
12 ounces puff pastry dough (11/2 sheets from 17-ounce package frozen
puff pastry, defrosted)
1/4 cup finely grated Parmesan cheese
9 anchovy fillets, drained
1/4 cup pitted black olives, halved
2 tablespoons fresh oregano leaves
Heat oven to 400 degrees. Place a large skillet over medium heat, and
heat oil. Add onions and saute until soft and golden, about 10 minutes.
Add vinegar and sugar; cook 2 minutes. Remove from heat; set aside.
On a lightly floured surface, roll out pastry dough into a rough
rectangle 1/8-inch thick. Transfer to a baking sheet lined with
parchment or a nonstick liner. Top pastry with cheese, leaving a
3/4-inch border around edge of dough. Top cheese with onions, anchovies,
olives and oregano.
Bake until golden and puffed, 20 to 25 minutes. Cut into slices and
Yield: 4 to 6 servings.