A. HOME Curated Recipe Exclusive from Stacey Snacks

Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.
— Ruth Reichl

Over a decade ago, when Stacey Caron (better known as Stacey Snacks) started blogging about food, she was something of a pioneer. “There were far fewer of us then,” she says. “There was still something really unique and personal about sharing something intimate like food or recipes. These are the things that nourish us and make life delicious. Today, the rules of engagement are shifting…” 

In response to this, Stacey shifted her own focus to platforms that provide more immediacy, like Instagram, where her loyal followers could engage with her and ask questions in real time. “You meet people where they live,” she concludes. 

We at A. HOME Curated are ecstatic to meet Stacey wherever she lives and are beyond delighted that she’s agreed to share exclusive content with us twice a month. And so, without further adieu, we proudly present our inaugural recipe from Stacey, just for our readers…


A Provençal “pizza” of caramelized onions topped with anchovies that is ideal as a canapé. Best (like most things in life!) enjoyed with a glass of chilled champagne.

Stacey believes in using the freshest ingredients available and has added cherry tomatoes to this version of the dish, because they are in season and insanely tasty through September.



Ingredients List

  • 1 defrosted sheet of puff pastry fitted into a square tart pan or half sheet pan kept cold. 
  • 1 cup of cherry tomatoes, halved
  • 3- 4 onions, sliced thin
  • 1 tbsp butter
  • 3 salt packed anchovies, rinsed, bones removed, sliced very thin
  • 1/4 cup kalamata olives, halved
  • 1 tbsp capers
  • Fresh thyme leaves
  • Sea salt & pepper




Step One:
Start by caramelizing your onions.
In a heavy skillet, coat the bottom with olive oil. Cook the onions on medium heat, adding the butter after the first 5 minutes. 

Step Two:
Add thyme leaves (about a tablespoon and a sprinkle of kosher salt), cook until golden brown for 15-20 minutes, stirring every few minutes to ensure they do not burn.

Step Three:
Once the onions have cooled, lay them in the prepared pan fitted with the puff pastry.

Step Four:
Layer the cherry tomatoes and Kalamata olives on top of the onions. Sprinkle with sea salt & pepper.

The Big Finale:
Slice anchovies into thin strips and top the tart with them.
Dot capers in between tomatoes and lay fresh thyme sprigs on top
Bake at 400F for 20 minutes. Serve warm or at room temperature.
Follow Stacey on Instagram at @staceysnacks or on her blog at staceysnacksonline.com

At The TableChristy Weber