Olive Tapenade Tart with Caramelized Red Onions

Olive Tapenade Tart with Caramelized Red Onions
Photo by Scott Phillips


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

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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