Caramelized onion tart with Kalamata olives

Makes:

8 servings

2 tablespoons olive oil

1 pound yellowonions, cut lengthwise into ¼ -inch slices

¼ teaspoon kosher salt

1 ¼ teaspoons fresh rosemary, divided 1 sheet frozen puffpastry, thawed 8 pitted Kalamata olives, halved lengthwise

4 to 6 anchovy fillets, optional

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 2. Heat the oil in a large skillet (preferably nonstick) overmedium heat. Add the onions and salt, and cook, stirring often and adjusting the heat as needed, until the onions are caramelized, about 35 minutes; they should be soft and darkened to a golden shade of tan. If the onions are sticking in the pan, add a littlewater.

3. Add 1 teaspoon of the rosemary and season with salt to taste. Transfer to a plate and let cool to lukewarm, at least 15 minutes.

4. Meanwhile, prepare the dough. Gently unfold the sheet ofpuffpastry on a lightly floured surface. Mend any cracks in the seams by pinching the dough together. Roll out the dough to an 11-inch square. Lift it gently and set it on the prepared pan. Prick the dough with a fork in several places (but not the rim). Refrigerate until you’re ready to assemble the tart.

5. Distribute the onions evenly over the dough (tuck in any strands that extend beyond the square or they will burn). Arrange the olives evenly on top. If using, lay the anchovies between the olives. Bake until the crust is golden on top and underneath all theway to the center (lift it up to check), 20 to 25 minutes.

6. Transfer to a cutting board and sprinkle with the remaining ¼ teaspoon of rosemary. Servewarm.

— Adapted froma recipe in“Knives Cooks Love”by SarahJay