Around the corner from where we stayed in Antibes, France, there was the prettiest boulangerie (bakery) that sold sheet pans full of this savory onion tart. My version has capers instead of the traditional anchovies.
Slice 2 large onions using a mandoline (or very thinly with a knife) & sauté on med/low heat with
Sauté with the onions for 2 more min
Prepare an 8-in (20-cm) puff pastry sheet on a greased baking sheet by pinching up the edges to form a crust. Spread the onion mixture over the dough. Decorate the top with kalamata olives & thin slices of red bell pepper arranged in Xs.
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