J. Lohr | Roasted Heirloom Pepper and Tomato Tart with an Herb Salad

Ingredients

• 3 Tbsp. olive oil
• 6 cups thinly sliced onions, about 11⁄2 lbs.
• 1 Tbsp. thyme leaves
• 1 Tbsp. butter
• 1 sheet all butter puff pastry
• 1 large egg yolk
• 4-6 medium heirloom peppers, mixed colors
• 3-4 salt-packed anchovy fillets, rinsed, bones removed
• 2 Tbsp. salt-packed capers, soaked and drained
• 1⁄4 cup Niçoise olives, pitted, halved
• 1⁄2 pint cherry tomatoes, halved
• 1 Tbsp. finely chopped shallot
• 1 Tbsp. good extra virgin olive oil
• 1⁄2 lemon, for Juicing
• 1 bunch Arugula or baby lettuce
• 1⁄2 cup flat leaf parsley leaves
• 1⁄4 cup basil leaves
• 1⁄4 cup snipped chives
• sea salt and freshly ground black pepper