Olive Tapenade Tart with Caramelized Red Onions

Olive Tapenade Tart with Caramelized Red Onions
Photo by Scott Phillips

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network