Olive Tapenade Tart with Caramelized Red Onions

Olive Tapenade Tart with Caramelized Red Onions
Photo by Scott Phillips


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