- 2 pieces puff pastry
- 1 tablespoon butter
- 2 cups julienne yellow onions
- Freshly ground pepper
- 1/4 cup roasted garlic
- 1 anchovy
- 1/4 cup goat cheese
- 1/4 cup grated Parmigiano-Reggiano cheese
- 12 Nicoise olives, pitted and halved
- Drizzle of extra-virgin olive oil
Preheat the oven to 400 degrees F.
On a lightly floured surface roll each piece of dough to fit 2 14-inch by 4-inch tart pans. Trim the dough from the sides and lightly crimp the dough around the edges.
In a sauté pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Sauté until caramelized, about 8 minutes. Remove from the heat and cool. In a mixing bowl, combine the garlic and anchovy. Using the back of a spoon, mash the anchovy and mix thoroughly. Season with black pepper. Spread the roasted garlic mixture, evenly over each piece of the dough. Spread the caramelized onions over the garlic mixture. Crumble the goat cheese over the onion mixture. Sprinkle with the Parmesan cheese. Place 6 olive halves over each round and drizzle with the olive oil. Bake until golden brown, about 20 minutes.
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