Recipe: Tart with caramelized onions, olives and anchovy

When a bottle of beautiful green olive oil makes its way to your house, what's your first thought? Try this savory tart, a play on the southern French pissaladiere. While the onions, olives and anchovies in a traditional pissaladiere usually top a pizza-dough-like crust, this version has a crumbly, crisp crust made with olive oil, to enhance the flavors of the toppings. Cooled and cut into squares, this tart makes a show-stopping snack with cocktails.

Thanks to Colavita for the marvelous Sicilian olive oil used in the tart shown above.

More tidbits: Corn fritters with bacon * Eggplant rolls with goat cheese and salami * Truffled potato chips * Pasta frittata * Squash blossom quesadillas * Tuscan kale chips

Tart with caramelized onions, olives and anchovy

• 2 large onions, thinly sliced
• 2 Tbsp plus 2/3 cup good olive oil, divided
• 2 cups flour
• 1/2 tsp salt
• 1/3 cup milk or cream
• 2 Tbsp anchovy paste
• 1 cup olives, pitted (Nicoise, Kalamata or Moroccan)
• 1 tsp dried oregano

Saute the onions over medium heat in 2 Tbsp of olive oil until they are golden brown and limp. Set aside.

Preheat the oven to 400 degrees.

In a bowl, mix the flour and salt with a fork. Stir together the remaining olive oil and the milk or cream, then add to the flour mixture. Combine until the wet and dry ingredients come together into a rough dough. Using one hand, knead the dough by folding it over on itself in the bowl about 20 times - this will develop some of the gluten and give the dough a little bit of chewiness.

Turn the dough into a large tart pan and press it over the bottom and up the sides. Spread the anchovy paste on the dough, then top it with the onions. Scatter the olives atop the onions, and sprinkle the oregano over it all, crushing it with your fingers as you do so.

Bake the tart about 35 minutes, until the edges of the crust are golden brown. Cool the tart in the pan, cut into squares or wedges, and serve at room temperature.