Press a pie crust (I use Pillsbury found in the dairy case) into 9” tart pan with removable bottom.  Line it with aluminum foil and fill with pie weights.  Bake at 425 degrees until slightly set, 10-15 minutes.  Remove and cool.  Reduce oven temperature to 350 degrees.

Tapenade

• ½ cup pitted Nicoise or Kalamata olives

• 1 T. capers

• 2 t. chopped anchovy fillet

• 1 t. minced garlic

• 1 t. grated lemon zest

• ½ t. ground pepper

• 2-3 T. olive oil

Combine all ingredients in a food processor and pulse to form a coarse puree, adding more oil if needed for spread ability

Filling

• 3 T. unsalted butter

• 1 T. olive oil

• 3 large yellow onions cut into thin slices

• 2 T. flour

• Salt and pepper to taste

• 2 t. chopped fresh thyme

• 1 cup heavy cream

• 2 eggs

• ½ cup shredded Gruyere or Emmentaler cheese

In a large sauté pan over medium heat, melt butter with oil.  Add onions and sauté, stirring occasionally until very soft, about 20 minutes.  Sprinkle with flour, salt and pepper and continue to cook, stirring for 2 minutes.  Add thyme, stir briefly, then let cool for 10 minutes.  Meanwhile in a small bowl whisk together cream and eggs.  Season with salt and pepper.  Spread tapenade into pastry shell.  Tope with onions.  Slowly pour in cream mixture and sprinkle with cheese.  Bake until custard is set, about 25 minutes.  Cool for 10 minutes then remove pan sides and carefully slide tart onto a serving platter.  Serve warm.