WARM OLIVE AND CARAMELIZED ONION TART
Provided by Florence Fabricant
Categories appetizer
Time 2h30m
Yield 6 servings, or 24 hors d'oeuvres
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 31 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 16 grams, Sodium 344 milligrams, Sugar 3 grams, TransFat 1 gram
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Anteneh Sisay
[email protected]I can't wait to make this tart again. It's a new favorite recipe.
Heather Price
[email protected]This tart is a great way to impress your guests. It's elegant and delicious.
Joyce Fields
[email protected]I'm not a big fan of olives, but I loved this tart. The caramelized onions and crust were so good.
sunny maliak
[email protected]This tart is a bit time-consuming to make, but it's worth it. The flavors are amazing.
Given Ndlhovu
[email protected]I used a store-bought crust to save time. It worked out great.
Stoichein Cat
[email protected]I added a bit of crumbled goat cheese to the top of the tart before baking it. It added a nice tangy flavor.
Michael Thurston
[email protected]This tart is perfect for a light lunch or dinner. It's also a great appetizer.
Rao Jawad
[email protected]I made this tart for a vegetarian friend and she loved it. It's a great meatless meal.
charles tonia
[email protected]This tart is easy to make and it's a great way to use up leftover olives and onions.
Qw Qw
[email protected]The crust is perfectly flaky and buttery. It's the perfect complement to the filling.
Unity Eghovo
[email protected]I love the combination of olives and onions in this tart. It's a unique and delicious flavor combination.
Mike Dan
[email protected]The caramelized onions are the star of this dish. They're so sweet and flavorful.
Noor Zaib
[email protected]This recipe is a keeper! I've made it several times and it always turns out great.
Arhin Joe
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved it.
Pii Moses
[email protected]This tart was a hit at my dinner party! The flavors of the caramelized onions and olives were perfectly balanced, and the crust was flaky and delicious.