Provencal Olive Tart
| Yield: | 4 Servings |
| Categories: |
| 4 | tb | Extra virgin olive oil plus 2 tablespoons |
| 2 | Red onions; thinly sliced | |
| 10 | Cloves garlic; whole | |
| 1 | tb | Freshly chopped thyme leaves |
| 4 | Anchovy fillets; soaked overnight in milk | |
| 1 | tb | Small capers; rinsed |
| 1 1/2 | c | Pitted nicoise olives whole; not chopped |
| 1 | 6-inch tart pan with puff pastry; blind baked | |
| 1/2 | c | Tomato concasse |
| 6 | Fresh basil leaves |
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