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1 pre-baked 8” tart shell

2 large yellow onions, peeled and diced

1 small fennel bulb, diced

Olive oil

2 cloves garlic

1 small bunch fresh thyme

1 bay leaf


1 jar anchovies

2 dozen small black olives



Filling:  Heat enough olive oil to generously coat the bottom of a large skillet. Add the crushed garlic and cook for 4 minutes, without browning.  Sir in the onion and fennel pieces along with 3 stems fresh thyme and a bay leaf.  Cook slowly over low head until the mixture is quite soft and golden.  Add more oil as needed to avoid browning.  Remove the thyme stems, garlic pieces and bay leaf.  Season lightly with salt and pepper.  Scrape this onion mixture into a bowl.


Baking:  Preheat the oven to 350 degrees.  Strip the leaves from enough stems of thyme to measure 1 teaspoon.  Scatter half the leaves over the bottom of the baked crust.  Spread the onions evenly over the bottom of the crust.  Sprinkle remaining thyme leaves on top.  Bake for 15 minutes.


Drain the jar of anchovies.  Rinse them to remove salt and lay them out on a paper towel to dry.  Lay the anchovies in a lattice-work pattern over the onions in the tart.  Place a black olive in the center of each square.  Return the tart to the oven for 5 minutes.  Remove the tart to a rack to cool.  Serve warm.