TOMATO TART WITH CAPERS, ANCHOVIES, AND CARAMELIZED ONIONS

Tomato Tart with Capers, Anchovies, and Caramelized Onions image

Categories Salad Onion Tomato Side Bake Kosher Pastry Anchovy

Number Of Ingredients 19

Ingredients

3 tablespoons extra-virgin olive oil
6 cups thinly sliced onions (about 1 1/2 pounds)
1 tablespoon thyme leaves
1 tablespoon unsalted butter
1 sheet frozen all-butter puff pastry
1 extra-large egg yolk
3 medium heirloom tomatoes (about 1 1/2 pounds), mixed colors
3 or 4 salt-packed anchovy fillets, rinsed, bones removed
2 teaspoons salt-packed capers, soaked and drained
1/4 cup Niçoise olives, pitted, cut in half
1/2 pint cherry tomatoes, cut in half
1 tablespoon finely diced shallot
1 tablespoon super-good extra-virgin olive oil
1/2 lemon, for juicing
1 bunch arugula, cleaned and dried
1/2 cup flat-leaf parsley leaves
1/4 cup small basil leaves, preferably green and opal
1/4 cup 1/2-inch-snipped chives
Kosher salt and freshly ground black pepper

Steps:

Heat a large sauté pan or Dutch oven over high heat for 2 minutes. Swirl in 3 tablespoons olive oil, and add the onions, 2 teaspoons thyme, 1 teaspoon salt, and some pepper. Cook 10 minutes, stirring often. Turn the heat down to medium, add the butter, and cook 15 minutes, stirring often and scraping the bottom of the pan with a wooden spoon, until the onions are a deep golden brown. Let cool completely before you make the tart, so they don't melt the pastry.
Preheat the oven to 400°F.
Place the defrosted puff pastry on a parchment-lined baking sheet. Use a paring knife to score an 1/8-inch-thick border around the edge of the pastry. Whisk together the egg yolk and 1 teaspoon water. Brush the border with the egg wash. Spread the caramelized onions evenly within the border.
Core the heirloom tomatoes. Hold each tomato on its side and slice it into 1/4-inch-thick round slices. Place the tomato slices, just touching but not overlapping, on top of the caramelized onions (there will be some onion peeking through). If necessary, cut some of the tomato slices in half so they fit, placing the cut side of the slices flush with the border. Season the tomatoes with 1/4 teaspoon salt and a few grindings of black pepper.
Slice the anchovies thinly on the diagonal.
Arrange the anchovies, capers, and olives over the tomatoes and onions. Sprinkle the remaining teaspoon of thyme over the tart.
Bake the tart 10 minutes. Turn the sheet pan, and bake another 10 to 12 minutes, until the crust is deep golden brown.
Just before serving, place the cherry tomatoes and diced shallot in a bowl, and season them with 1/4 teaspoon salt and a few grindings of black pepper. Drizzle the super-good olive oil over the tomatoes, squeeze in a little lemon juice, and toss together. Add the arugula and herbs and toss well. Taste for seasoning. Cut the tart into six wedges, and place on six plates. Arrange some of the cherry tomato-herb salad next to each wedge of tart.