Onion and Olive Tart
Delight your taste buds with this rustic Onion and Olive Tart, a savory masterpiece perfect for any occasion. Featuring a buttery, flaky homemade crust, this tart is filled with sweet, caramelized yellow onions enhanced by earthy thyme and a touch of balsamic vinegar for depth and balance. Pitted black olives add a briny punch, while optional crumbled goat cheese provides a creamy, tangy finish. Ideal as a light lunch, appetizer, or dinner side, this tart is baked to golden perfection and is as stunning as it is delicious. Ready in just over an hour, this easy yet elegant recipe promises to impress family and guests alike!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Cold unsalted butter, cubed
- 4 tablespoons Ice water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 4 medium-sized Yellow onions, thinly sliced
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Balsamic vinegar
- 100 grams Pitted black olives, halved
- 1 large Egg, beaten (for egg wash)
- 50 grams Crumbled goat cheese (optional)
Instructions
To make the tart crust, combine the flour and salt in a large mixing bowl.
Add the cubed butter and use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 190°C (375°F).
Heat the olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until they are golden brown and caramelized, about 25-30 minutes.
Stir in the thyme leaves and balsamic vinegar. Cook for another minute, then remove the skillet from heat and let the onions cool slightly.
On a lightly floured surface, roll out the chilled dough into a circle about 30 cm (12 inches) in diameter. Carefully transfer the dough to a tart pan or a baking sheet lined with parchment paper.
Spread the caramelized onions evenly over the dough, leaving a 5 cm (2 inch) border around the edge.
Scatter the halved olives over the onions. If using, sprinkle the crumbled goat cheese on top.
Fold the edges of the dough over the filling, pleating as you go to form a rustic edge.
Brush the exposed crust with the beaten egg for a golden finish.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and cooked through.
Remove the tart from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.4 g | 211% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 488 mg | 162% | |
| Sodium | 3470 mg | 151% | |
| Total Carbohydrate | 236.3 g | 86% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 18.6 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 323 mg | 25% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
