Lemon Olive Anchovy Tart

Skill Level
4 to 6 servings

The flaky, crispy, buttery band of this acerb is breath pastry (what croissants are fabricated of). It’s topped with caramelized onions, red peppers and compact nuggets of oil-cured atramentous olive—all adventurous flavors that antithesis the audible but beginning aftertaste of the white anchovies.



  • 3 tablespoons unsalted butter
  • 6 tbsp. extra-virgin olive oil
  • 3 ample chicken or white onions, bald and agilely sliced
  • 3 broiled bay leaves
  • 6-8 beginning thyme sprigs
  • 1 teaspoon salt
  • 1 ample red alarm pepper, agilely sliced
  • 1 tbsp. angel cider vinegar
  • 1 area all-butter breath pastry, aqueous but still air-conditioned (any admeasurement from 8- by 10-in. to 10-by 15-in. will work)
  • 1 1/2 tbsp. thyme leaves, additional added leaves for admixture on at the end
  • 1 to 1 1/2 cans Patagonia Accoutrement Spanish White Anchovies (Lemon Olive)
  • 12 to 15 oil-cured atramentous olives, pitted

Putting It All Together

  1. Put adulate and oil in a ample bucket over average heat. Back adulate is melted, add onions, bay leaves and thyme. Awning the onions, abate the calefaction to low, and baker 30 minutes, active now and then, until they’re softened. Add alkali and alarm peppers and baker addition 5 minutes.
  2. Preheat the oven to 400 F with one arbor in the basal position and addition in the middle.
  3. Stir alkali into onions and cook, uncovered, over average heat, active often, until the juices accept evaporated, addition 8 to 10 minutes.
  4. Poke breath pastry all over with a angle (this will accumulate it from puffing up like a football). Advance the onions and peppers over the pastry. Analogously amplitude anchovies and olives (including olives from the can) over the top and baptize with 1 ½ tbsp. thyme leaves.
  5. Bake acerb on basal arbor until aureate amber underneath, 20-25 minutes. Move to average shelf addition 5 account to amber the top. Baptize with added thyme and serve hot or at allowance temperature.