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French Onion Tart
- 1 9-inch store-bought refrigerated rolled piecrust
- 2 15-ounce jars whole onions, drained, patted dry, and chopped
- 1/4 cup pitted black olives, such as nioise, sliced
- 1 2-ounce can flat anchovies, drained (optional)
- 1/2 cup grated Parmesan (2 ounces)
Directions:View on Real Simple
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