Olive Tapenade Tart with Caramelized Red Onions

Olive Tapenade Tart with Caramelized Red Onions
Photo by Scott Phillips


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

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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