Olive Tapenade Tart with Caramelized Red Onions

Olive Tapenade Tart with Caramelized Red Onions
Photo by Scott Phillips


  • 1 medium clove garlic, minced
  • 1 large egg
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 2 tsp. fresh lemon juice
  • 1 tsp. finely grated lemon zest
  • 3 oil-packed anchovy fillets, drained and finely chopped
  • 1/3 cup whole-milk ricotta
  • + 11 more ingredients
    • 1 Tbs. unsalted butter
    • 2 medium red onions, halved lengthwise and sliced crosswise ¼ inch thick (7-1/3 cups)
    • All-purpose flour, for rolling
    • Freshly ground black pepper
    • 1 Tbs. chopped fresh thyme
    • 1 tsp. fennel seeds, crushed
    • Kosher salt
    • 1 sheet frozen all-butter puff pastry, thawed
    • 2 Tbs. extra-virgin olive oil
    • Pinch of crushed red pepper flakes
    • 1 cup jarred brined olives, rinsed, pitted, and coarsely chopped

Position a rack in the center of the oven and heat the oven to 425°F. In a 12-inch skillet, heat 1 Tbs. of the oil with the butter over medium heat. Add the anchovies, pepper flakes, and fennel seeds and cook, stirring, until fragrant and the anchovies begin to break down, about 30 seconds. Add t...

View full recipe at Fine Cooking


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