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1
Heat a large saute pan or Dutch oven over high heat for 2 minutes.
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2
Swirl in 3 tablespoons olive oil, and add the onions, 2 teaspoons thyme, 1 teaspoon salt, and some pepper.
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3
Cook 10 minutes, stirring often.
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4
Turn the heat down to medium, add the butter, and cook 15 minutes, stirring often and scraping the bottom of the pan with a wooden spoon, until the onions are a deep golden brown.
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5
Let cool completely before you make the tart, so they dont melt the pastry.
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6
Preheat the oven to 400F.
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7
Place the defrosted puff pastry on a parchment-lined baking sheet.
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8
Use a paring knife to score an 1/8-inch-thick border around the edge of the pastry.
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9
Whisk together the egg yolk and 1 teaspoon water.
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10
Brush the border with the egg wash.
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11
Spread the caramelized onions evenly within the border.
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12
Core the heirloom tomatoes.
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13
Hold each tomato on its side and slice it into 1/4-inch-thick round slices.
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14
Place the tomato slices, just touching but not overlapping, on top of the caramelized onions (there will be some onion peeking through).
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15
If necessary, cut some of the tomato slices in half so they fit, placing the cut side of the slices flush with the border.
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16
Season the tomatoes with 1/4 teaspoon salt and a few grindings of black pepper.
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17
Slice the anchovies thinly on the diagonal.
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18
Arrange the anchovies, capers, and olives over the tomatoes and onions.
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19
Sprinkle the remaining teaspoon of thyme over the tart.
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20
Bake the tart 10 minutes.
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21
Turn the sheet pan, and bake another 10 to 12 minutes, until the crust is deep golden brown.
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22
Just before serving, place the cherry tomatoes and diced shallot in a bowl, and season them with 1/4 teaspoon salt and a few grindings of black pepper.
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23
Drizzle the super-good olive oil over the tomatoes, squeeze in a little lemon juice, and toss together.
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24
Add the arugula and herbs and toss well.
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25
Taste for seasoning.
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26
Cut the tart into six wedges, and place on six plates.
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27
Arrange some of the cherry tomatoherb salad next to each wedge of tart.
