Olive Tapenade Tart with Caramelized Red Onions

Olive Tapenade Tart with Caramelized Red Onions
Photo by Scott Phillips


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

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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