Caramelized Onion Tart
It’s simply Yummilicious …
Caramelized Onion Tart!
I love this Caramelized Onion Tart! The flavors have that buttery and nutty gorgeous taste from caramelizing the onions first and then topping it off with olives – OH need I say more?!? Yum.
You can also pimp it up by adding some roasted garlic cloves scattered generously for an added burst of nutty flavor and if you like, top it off with some Feta or Goat’s cheese to make it irresistible.
This is one of those recipes that include simple on hand ingredients. I try to keep the puff pastry sheets in freezer at all times. Puff Pastry is so versatile for both sweet and savory foods that makes it a must have. Also the oil cured black olives are some of my favorite olives … which come to think of it, actually makes it a bit harder to keep them in the pantry, but I do try. Onions … I go through so many onions weekly – a lot of onions – but they are always available to grab and use.
The Caramelized Onion Tart is tasty, easy to prepare even at the last minute and is a perfect match with a bottomless bowl of salad!
Absolutely nosh worthy food!
Caramelized Onion Tart
Absolutely nosh worthy food! Caramelized Onion Tart, easy to prepare at the last minute with minimal fuss.
Ingredients
- 1 sheet Puff Pastry, thawed
- 2 Tbls Olive Oil
- 2 large Yellow Onions, sliced into rings
- 18 - 20 (or more) Oil Cured Black Olives, pitted
- 1 tsp. dried Thyme
- 2 - 3 sprigs fresh Thyme, optional for garnishing
- 1 Egg, beaten (used for wash)
- Salt (optional)
Instructions
- Preheat oven 350F. Line baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat.
- Add in Onion slices and dried thyme then gently saute until clear and lightly golden, 8 - 12 minutes. Set aside.
- On a flour dusted surface, unfold and layout the Puff Pastry sheet, folding out until appropriate size to fit baking sheet.
- With a knife, score a border around the Puff Pastry. Be careful not to cut all the way through.
- Using a pastry brush, brush the edges of the Puff Pastry with the beaten Egg wash. Lightly sprinkle edges of the pastry with Salt if desired.
- Place the Caramelized Onions evenly over Puff Pastry. Top with pitted Black Olives.
- Bake at 350F for 25 - 30 minutes or until edges of pastry are golden.
- Remove and cool for 5 minutes.
- Serve and Enjoy!
Notes
You can also add roasted garlic cloves and/or Feta or Goat's cheese in addition to the olives. Perfect served with a bottomless Salad or as an appetizer.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
Have you ever made the tart in the morning and reheated it later? Or under-baked it and finished it off later?
I was thinking of making this with pizza dough. What do you think about making with this with the pizza dough and doing the same thing? Do you think the taste will suffer if served room temperature?
Hi Elizabeth! I have reheated the tart before and made sure to do it in the oven to maintain the crispness of the crust. With a puff pastry it would be best to bake it all the way or the dough may not puff properly, so it would be best to bake all the way and then reheat in the oven. I think pizza dough would work beautifully, it would be more “bread like” than the puff pastry but would still taste great. Just so you know, I always ate any leftovers at room temperature and loved it, but then again I enjoy the likes of cold pizza too for a snack or even breakfast (don’t tell my kids that bit though, lol). Experiment and let me know how it worked out for you. I hope you enjoy! 🙂