Crazy Good Caramelized Onion, Caper and Anchovy Tart

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       This time of year you really can't have too many appetizer recipes.  Either you're going to parties where the host has asked you to bring something or you're entertaining yourself, in both cases, you need ideas.  Last week I showed you how to make your own Puff Pastry, this week I've got a fantastic recipe that uses that puff pastry.

      This recipe is a wonderful savory tart with caramelized onions, capers and anchovies.  What I love about this appetizer is that you can make it ahead of time.  When you're ready you just assemble and pop it in the oven.

     If you've never caramelized onions before, you should know that it does take some time and patience.  To turn out perfectly, they need to be cooked low and slow, but you only need to check on them and stir them every few minutes.  While they're cooking, you can get the rest of your ingredients ready.  Once the onions are done, the rest of the recipe comes together very quickly.  If you're making this ahead of time, store the filling separate from the crust and put it together right before you bake it.

Caramelized Onion, Caper and Anchovy Tart

• 3 tbsp olive oil
• 3 medium onions, sliced
• 3 cloves garlic, minced
• 1 14.5 oz can diced tomatoes, drained
• 1/4 cup white wine
• 1/2 tsp fresh rosemary
• 1 tsp fresh thyme
• 3 tbsp capers, drained
• 1 tsp anchovy paste (you can use more if you're a big fan of anchovies)
• salt and pepper to taste
• 2 - 3 tbsp grated parmesan
• 1/2 of one recipe of homemade puff pastry (you could also use 1 sheet of frozen puff pastry)

Preheat oven to 400 degrees.

Heat olive oil in a large skillet over medium low heat.  Add sliced onions to pan, stirring to coat with the oil.

Continue cooking over medium low to low heat until onions are soft and golden brown.  It will take up to 30 minutes, just be patient!

These are just getting started

Keep cooking

They're close

We have achieved caramelized onions!

Add the garlic to pan and cook until fragrant.

Add tomatoes and combine.

Add wine to mixture and cook until almost dry.

Stir in capers and herbs.

Stir in anchovy paste and salt and pepper.

Allow mixture to cool.

While mixture is cooling, prepare puff pastry.  If using homemade puff pastry, divide sheet in half,

On a lightly floured board, roll pastry out into a 13 x 9 inch rectangle.

Transfer to a baking sheet that's been coated with cooking spray and crimp the edges.

Spoon filling onto crust and sprinkle with parmesan.

Bake for 30 to 40 minutes until crust is golden and crispy.

Cut into slices and serve immediately!

ENJOY!


Shared at Mandy's Recipe Box on 12/20/11.
Shared at Chef in Training on 12/20/11.
Shared at Miz Helen's Country Cottage on 12/22/11.
Shared at 4 Little Fergusons on 12/23/11.