Olive Tapenade Tart with Caramelized Red Onions

Olive Tapenade Tart with Caramelized Red Onions
Photo by Scott Phillips


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