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