Recipe: Tomato Tart with Capers, Anchovies and Caramelized Onions and Cherry Tomato-Herb Salad

TOMATO TART WITH CAPERS, ANCHOVIES AND CARAMELIZED ONIONS

3 tablespoons extra-virgin olive oil
6 cups thinly sliced onions (about 1 1/2 pounds)
1 tablespoon thyme leaves, divided use
Salt, freshly ground black pepper (as needed)
1 tablespoon unsalted butter, plus more for buttering baking sheet
1 sheet frozen all-butter puff pastry, softened
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 if necessary
2 teaspoons salt-packed capers, soaked and drained
1/4 cup Nicoise olives, pitted, cut in half
FOR THE SALAD:
1/2 pint cherry tomatoes, cut in half
1 tablespoon finely diced shallot
1 or 2 tablespoons finest quality 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

Heat a large saute 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 wood spoon, until the onions start to caramelize. Turn the heat down to low, and continue to cook, about 15 minutes, stirring often, until the onions are a deep golden brown. (You can cook the onions a day or two ahead and refrigerate.)

Let onions cool completely before you make the tart, so they don't melt the pastry.

Heat the oven to 400 degrees F while you cook the onions. Lightly butter a baking sheet.

Place the puff pastry on a buttered baking sheet. Use a paring knife to score a 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. Within the border, spread the caramelized onions evenly over the dough.

Core the heirloom tomatoes. One by one, hold each tomato on its side and slice 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.

Place tart on center rack of oven and bake 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 1 tablespoon 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.

TO SERVE:
Cut the tart into 4 wedges, and place on 4 plates. Arrange some of the cherry tomato-herb salad next to each wedge of tart.

Makes 4 servings
Adapted from source: Sunday Supper at Lucques by Suzanne Goin and Teri Gelber