Reviews Add Rating & Review
Back to Provencal Onion Tart All Reviews for Provencal Onion Tart - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Provencal Onion Tart Credit: David Malosh Recipe Summary Servings: 10
Ingredients Ingredient Checklist 1 tablespoon unsalted butter 2 tablespoons extra-virgin olive oil 2 onions, thinly sliced 2 tablespoons fresh thyme leaves All-purpose flour, for dusting 1 sheet frozen puff pastry, preferably all-butter, thawed 1/4 cup oil-cured small black olives, pitted and halved lengthwise 4 to 6 anchovy fillets, preferably salt-packed, rinsed (optional)
Gallery Provencal Onion Tart Credit: David Malosh
Recipe Summary Servings: 10
Gallery
Provencal Onion Tart Credit: David Malosh
Provencal Onion Tart
Credit: David Malosh
Provencal Onion Tart
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 1 tablespoon unsalted butter 2 tablespoons extra-virgin olive oil 2 onions, thinly sliced 2 tablespoons fresh thyme leaves All-purpose flour, for dusting 1 sheet frozen puff pastry, preferably all-butter, thawed 1/4 cup oil-cured small black olives, pitted and halved lengthwise 4 to 6 anchovy fillets, preferably salt-packed, rinsed (optional)
Directions
Preheat oven to 425 degrees. Melt butter with oil in a medium skillet over medium-high heat. Add onions and thyme, and cook, stirring occasionally, until onions are golden and soft, about 10 minutes.
On a lightly floured surface, roll out pastry to an 8 1/2-by-15-inch rectangle, trimming edges to make them straight. Place on a parchment-lined baking sheet, transfer to oven, and immediately reduce oven temperature to 400 degrees. Bake until pastry just begins to puff, about 12 minutes.
Arrange onions in a single layer over pastry, leaving a 1-inch border all around. Top with olives and anchovies (if desired). Bake 15 minutes. Reduce oven temperature to 375 degrees, and continue baking until tart is puffed and golden around the edges, about 15 minutes more (tent with foil if crust browns too quickly). Let cool slightly before cutting into small squares and serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Provencal Onion Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Provencal Onion Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest