Caramelized Onion Tart With Olives Recipes

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CARAMELIZED-ONION TART WITH OLIVES AND ANCHOVIES



Caramelized-Onion Tart with Olives and Anchovies image

This tart-pizza dotted with already-made onions and olives takes less than 20 minutes to prepare.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

All-purpose flour, for rolling
1/2 pound pizza dough, thawed if frozen
1/4 cup cornmeal
1/2 cup Caramelized Onions
2 garlic cloves, thinly sliced
3 tablespoons extra-virgin olive oil
1 can or jar (2 ounces) anchovies, drained and separated
1/2 cup Nicoise or Kalamata olives, pitted and halved
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 206 g, Fat 12 g, Fiber 1 g, Protein 5 g

GRUYERE & CARAMELIZED ONION TARTS



Gruyere & Caramelized Onion Tarts image

Garlic and onion is a match made in heaven in my opinion, so I love creating new recipes to showcase the pair. Gruyere cheese adds impeccable flavor to the eye-catching starter. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 2 dozen.

Number Of Ingredients 10

1 large sweet onion, thinly sliced
2 tablespoons olive oil
1 tablespoon butter
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup shredded Gruyere or Swiss cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme

Steps:

  • In a large skillet, saute onion in oil and butter until softened. Reduce heat to medium-low; cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Stir in salt and pepper., Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score decorative lines around the edges of each pastry. Spread onion mixture to within 1/2 in. of edges. Sprinkle with cheeses and thyme., Bake at 400° for 12-15 minutes or until golden brown. Cut each tart into 12 pieces. Serve warm.

Nutrition Facts : Calories 142 calories, Fat 9g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 125mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

CARAMELIZED ONION TART WITH OLIVES



Caramelized Onion Tart with Olives image

Anchovies are the surprise ingredient, adding another layer of umami to this savory tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 8

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
2 tablespoons fresh thyme, leaves
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed
1/4 cup oil-cured small black olives, pitted and halved lengthwise
4 to 6 anchovy fillets (optional), rinsed

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.

TOMATO AND ONION TART



Tomato and Onion Tart image

Categories     Cheese     Olive     Onion     Tomato     Side     Bake     Easter     Vegetarian     Quick & Easy     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12 to 16 as part of a buffet

Number Of Ingredients 8

2 large onions (about 1 1/2 pounds), sliced thin
2 tablespoons olive oil
butter pastry dough for a single-crust 12-inch tart
1/2 pound Jack or Gruyère cheese, shredded (about 2 cups)
1/2 pound plum tomatoes cut into 1/2-inch wedges
1/2 pound medium yellow tomatoes (about 2) or 1/2 pound plum tomatoes, cut into 1/2-inch wedges
1/4 cup Niçoise olives, pitted
Butter Pastry Dough

Steps:

  • In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
  • Preheat oven to 375°F.
  • On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
  • Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.
  • Serve tart warm or at room temperature.

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