Best 2 Onion And Olive Tart Recipes

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:

• 1. To make crust, coat an 8 inch round tart pan with vegetable spray roll out pastry dough. fit dough into bottom of tart pan and trim, leaving a 3/4 inch overhang. Chill in refrigerator while you make the filling.
• 2. Heat butter and oil in skillet over medium heat. Add onion and cook, stirring with wooden spoon, til translucent, 5 to 7 minutes. Remove pan from heat. Add garlic salt, pepper, 1/2 tsp. of thyme leaves, flour, olives, and Parmesan cheese and stir to mix.
• 3. In another bowl, beat 2 of the eggs. Add a small amount of onion mixture and stir quickly to temper eggs. Add remaining onion mixture and stir to mix. Allow filling to cool. Set oven rack in middle position. Preheat oven to 350.
• 4. Add cooled filling to tart pan. Beat remaining egg and brush onto edges of pastry shell. Put tart on foil lined baking sheet and bake 35 to 40 minutes or til top is set. sprinkle with remaining 1/2 tsp. frsh thyme leaves. Cut into wedges and serve at once. Store leftovers covered with wax paper in refrigerator. Reheat in low oven. Makes 4 main course servings, or 6 to 8 first course servings.