Onion And Olive Tart Recipes

CARAMELIZED-ONION TART WITH OLIVES AND ANCHOVIES

Steps:

• Preheat oven to 500 degrees. On a lightly floured surface, roll dough into an 11-by-16-inch rectangle. Sprinkle cornmeal on a rimmed baking sheet and place dough on top.
• Spread onions over dough, leaving a 1-inch border. In a bowl, combine garlic with 1 tablespoon oil; arrange over onions and top with anchovies and olives. Season with salt and pepper. Brush edges of dough with 2 tablespoons oil. (If desired, score into individual servings before baking.) Bake until crust is golden brown and releases easily when a large metal spatula is slid underneath, 9 to 11 minutes. Serve warm or at room temperature.

ONION TART WITH BACON OR OLIVES

Steps:

• For the dough: In a mixing bowl, dissolve the yeast in 1/2 cup lukewarm water. Stir in 1/4 cup flour and let the mixture get bubbly, about 10 to 15 minutes. Add the kosher salt, butter or oil and remaining flour and mix to form a rough ball. Knead the dough (with hands or stand mixer) for about 5 minutes. Let rise, covered with a damp towel or plastic wrap, until doubled in size, about 1 hour. (Or refrigerate in a zippered plastic bag and let rise several hours or overnight.)
• For the topping: Heat 2 tablespoons butter or olive oil in large skillet over medium-high burner. Add the onions and cook, stirring occasionally, until wilted and lightly browned, about 5 minutes. Season generously with salt and pepper. Stir in the caraway seeds (for the bacon version) or the garlic and thyme (for the olive version). Let cool to room temperature. Put the bacon, if using, in a small pan and cover with 1 inch water. Simmer for 2 minutes, then drain and cool.
• Set oven to 375 degrees. Punch down the dough and knead into a smooth ball, then let it relax for a few minutes. Roll to a circle about 12 inches in diameter. Transfer to a 12- by 17-inch baking sheet lined with parchment. Stretch the dough to an elongated oval shape about 11 inches by 15 inches.
• Mix the ricotta (or goat cheese) with half the creme fraiche and dab spoonfuls of the mixture evenly over the dough. Spread the cooked onions over the dough, leaving a half-inch border. Top with the reserved bacon (or olives), scattered evenly. Drizzle the tart with the remaining creme fraiche.
• Bake for 30 to 35 minutes, turning the baking sheet if necessary, until well browned. Cool on a rack for a few minutes. Serve warm or at room temperature.

RED ONION, FETA & OLIVE TART

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then gently fry the onions for about 10 mins until golden and soft. Add the sugar and balsamic vinegar, then cook for a further 5 mins until the juices are reduced and syrupy. Leave to cool.
• Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the feta and olives over. Season and drizzle the extra virgin olive oil over the topping.
• Bake for 15 mins or until the pastry is risen and golden and the base is crisp. Cut into wedges and serve with a green salad.

CARAMELIZED ONION TART WITH OLIVES

Steps:

• Preheat oven to 425 degrees. Melt butter with oil in a skillet over medium-high heat. Add onions and thyme, and cook until onions are golden and soft, about 10 minutes.
• On a lightly floured surface, roll out pastry, and trim to an 8 1/2-by-15-inch rectangle. Place on a parchment-lined baking sheet, transfer to oven, and immediately reduce oven to 400. Bake until pastry begins to rise, about 12 minutes.
• Arrange onions in a single layer over pastry, leaving a 1-inch border around edge. Top with olives and anchovies if using. Bake for 15 minutes. Reduce oven to 375 degrees, and bake until puffed and golden brown, about 15 minutes more (tent with foil if crust browns too quickly). Cut into squares.

WARM OLIVE AND CARAMELIZED ONION TART

Steps:

• Combine flours in bowl, and freeze 1 hour. Freeze butter cubes 1 hour.
• In a bowl or food processor, mix frozen flour with 1/2 teaspoon salt. Add butter, and cut with pastry blender or pulse until butter is size of peas. Add up to 1/4 cup ice water, just until mixture holds together (if using food processor, transfer mixture to bowl first). Turn onto lightly floured surface and pat into shape of small rectangle. Chunks of butter will show. Roll out dough, making rectangle about 5 by 7 inches, 1/2 inch thick. Fold narrow ends toward center so they meet. Fold in half again to make 4 layers. Give dough quarter turn, and repeat rolling and folding. Repeat another time. Roll dough again, but this time fold it in thirds like a business letter. Wrap in plastic, and refrigerate 45 minutes to 1 hour.
• Meanwhile, heat oil in large skillet over medium-low heat. Add onions, garlic, thyme and rosemary, and cook, stirring occasionally, until onions are soft and golden, 50 to 60 minutes. Add tomatoes, increase heat and cook until almost dry, 10 to 15 minutes. Add anchovies and olives, season and set aside.
• Preheat oven to 400 degrees. On floured surface, roll dough to make rectangle 9 by 13 inches, 1/4 inch thick. Crimp edges, and transfer to baking sheet. Cover dough with onion mixture to within 1/2 inch of edge. Bake until crust is golden, 30 to 40 minutes. Cut in portions or small squares, and serve.

ONION AND OLIVE TART

Steps:

• Heat the olive oil in a preferably non-stick pan over a low heat, and sauté the onions and garlic, until they are softened but not browned, for about 25 minutes. Drain and reserve the oil; and cool.
• Preheat the oven to 200°C, lightly grease a 29cm x 21cm rectangular flan pan, and press the pastry firmly into the pan. Trim and discard any excess pastry and chill the pastry-lined pan for 15 minutes.
• Spread the onions and garlic over the pastry, top with the sliced tomatoes, anchovy fillets and olives, and drizzle with the reserved oil.
• Bake for 40-45 minutes, until the pastry is crisp and golden.
• Serve.

THREE-ONION, SUN-DRIED TOMATO, OLIVE TART

Steps:

• In a small bowl proof the yeast with the sugar in 1/4 cup of the water for 5 minutes, or until the mixture is foamy. In a large bowl stir together 2 3/4 cups of the flour, the salt, 1 tablespoon of the oil, the remaining 2/3 cup water, and the yeast mixture until the mixture forms a dough and knead the dough on a lightly floured surface, kneading in enough of the remaining 1/4 cup flour to form a soft dough. Knead the dough for 8 to 10 minutes more, or until it is smooth and elastic, and form it into a ball. Transfer the dough to a lightly oiled bowl, turning it to coat it well, and let it rise, covered loosely, in a warm place for 1 1/2 hours, or until it is double in bulk.
• In a heavy skillet cook the white onions in the remaining 1 tablespoon oil over moderate heat, stirring occasionally, until they are softened and golden and let them cool. In a bowl whisk together the sour cream and the eggs and stir in the white onions and salt and pepper to taste.
• Punch down the dough and roll it into a 17- by 13-inch rectangle on a lightly floured surface. Transfer the rectangle to a large baking sheet, with your fingers form a 1/4-inch rim around the edges of the rectangle, and spread the sour-cream mixture evenly over the dough. Scatter the red onion and the scallion greens over half the dough and scatter the sun-dried tomatoes and the olives over the remaining half. Bake the tart in the middle of a preheated 350°F. oven for 25 minutes, transfer it to a rack, and let it cool for 10 minutes. Cut the tart into 2-inch-wide diamonds.