Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   extra-virgin olive oil -- divided
   2                    red onions -- thinly sliced
  10                    garlic cloves -- whole
   1      tablespoon    freshly-chopped thyme leaves
   4                    anchovy fillets -- soaked overnight in
                        milk
   1      tablespoon    small capers -- rinsed
   1 1/2  cups          pitted nicoise olives -- whole, not chopped
   1                    six-inch tart pan with puff pastry -- blind baked
     1/2  cup           tomato concasse
   6                    fresh basil leaves
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Heat oven to 375 degrees. In a large sauté pan, heat 4 tablespoons of the oil until smoking. Add onions, garlic, thyme, anchovies and cook until soft, about 8 to 10 minutes. Add capers and olives and toss to warm through. Pour into tart mold and bake 12 to 15 minutes until pastry is golden brown. Remove and allow to cool 5 minutes. In a mixing bowl, stir together parsley, tomatoes, basil and remaining oil. Season with salt and pepper and set aside. Slice tart into 4 pieces and place on plates. Divide tomato mixture among plates and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A08)