# What You'll Need:
→ Crust
01 - 1 sheet ready-rolled puff pastry (8.8 oz)
→ Onion Topping
02 - 1.76 lb yellow onions, thinly sliced
03 - 3 tbsp olive oil
04 - 1 tsp fresh thyme leaves (optional)
→ Toppings
05 - 12 anchovy fillets in oil, drained
06 - 18 black Niçoise olives, pitted
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a large skillet over medium heat. Add sliced onions with a pinch of salt and cook, stirring frequently, for 25–30 minutes until golden and caramelized. Stir in thyme if using and cook for 2 more minutes. Remove from heat and let cool slightly.
03 - Unroll puff pastry onto the prepared baking sheet and lightly score a 0.4-inch border around the edge without cutting through.
04 - Spread caramelized onions evenly within the scored border on the pastry. Arrange anchovy fillets in a crisscross lattice pattern over the onions. Place olives at intersections or scatter evenly across the tart.
05 - Bake for 20–25 minutes until the pastry is puffed and golden brown.
06 - Remove from oven, let cool slightly, then slice and serve warm or at room temperature.
