Tomato tart with capers, anchovies, and caramelized onions from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 189) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hbusig on September 30, 2025

    This reminded me so much of a sundried tomato and Kalamata olive tapenade that I used to make and serve with a baguette and some goat cheese. I subbed Kalamata olives for the nicoise, regular capers for the salt packed. I did decide to add cheese, one with goat cheese, one with feta. Even the 22 yo male who is less than enthusiastic about tomatoes had a second slice! We will be making this again next year!

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