Anchovies are a traditional ingredient in this classic French tart, but omit them, if you prefer. Prepare the onion topping up to two days ahead, and reheat it.

Jackie Mills, R.D.
Recipe by Cooking Light May 2007

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Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
8 servings (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large nonstick skillet over medium heat. Add onion and anchovies to pan. Cover and cook for 25 minutes or until onion is very tender, stirring occasionally. Uncover and cook 10 minutes or until onion is golden brown, stirring often. Stir in 2 teaspoons thyme and pepper. Keep warm.

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  • Preheat oven to 400°.

  • Press dough into a 15 x 10-inch jelly-roll pan coated with cooking spray. Bake at 400° for 15 minutes or until lightly browned. Remove from oven. Arrange onion mixture evenly over crust; top with olives. Cut into squares. Garnish with thyme sprigs, if desired. Serve immediately.

Nutrition Facts

194 calories; calories from fat 23%; fat 4.9g; saturated fat 0.5g; mono fat 2.9g; poly fat 1.1g; protein 6.2g; carbohydrates 31.1g; fiber 2g; cholesterol 3mg; iron 1.7mg; sodium 585mg; calcium 31mg.