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Author Notes: This tart is potato chip crisp. It can be made with equal ease using frozen puff pastry, but this very light phyllo version is unusual and particularly appealing. The quantities of anchovies and capers can vary to taste. I love lots of both, but if you don't, use less and add some chopped Nicoise olives and/or extra herbs. Delicious, hot, warm or at room temperature. - Gail Monaghan
- 6 sheets of phyllo pastry
- Onion Confit (made by tossing 4 peeled and sliced onions with 3 tablespoons of olive oil, salt and pepper, and roasting on a sheet pan in a 400F oven, turning frequently until meltingly tender and beginning to color)
- 1 tablespoon (or more to taste) small capers, rinsed, drained and dried
- 3 (or more to taste) anchovy fillets, rinsed, patted dry with a paper towel and chopped
- Preheat the oven to 400.
- Place a piece of kitchen parchment on a large baking sheet and lay 1 piece of phyllo on top. Brush lightly with olive oil, then add a second sheet of phyllo. Continue in this manner until all the pastry is used.
- Divide the onion mixture evenly over the top leaving a 1/2 inch border. Sprinkle the capers and anchovy bits evenly over the onions.
- Place the tart in the middle of the preheated oven and bake until done, about 10 minutes. The pastry should be crisp and golden around the edges, and the onions should be piping hot.
- Sprinkle with chopped herbs and slide the tart onto a cutting board if it is to be eaten immediately, or cool on a wire rack to serve later. Alternately leave the tart on the baking sheet to cool and pop it back into a 400 degree oven for about 5 minutes before serving.
- Working with Phyllo: Well-wrapped and frozen, phyllo dough will keep in the freezer for months. Defrost it overnight in the refrigerator if possible, otherwise a few hours at room temperature is fine. Phyllo becomes brittle and impossible to work with if allowed to dry out. Unfold the dough to use, keeping a damp kitchen towel over the unused portion. Because the sheets are layered, minor cracks, holes, and tears are not a problem. Do discard any really bad pieces—phyllo is inexpensive and not worth trying to resurrect. Re-wrap unused phyllo in foil and refreeze.
- This recipe was entered in the contest for Your Best Recipe with Anchovies
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