Caramelized Onion Tart With Olives And Anchovies Recipes

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CARAMELIZED-ONION TART WITH OLIVES AND ANCHOVIES



Caramelized-Onion Tart with Olives and Anchovies image

This tart-pizza dotted with already-made onions and olives takes less than 20 minutes to prepare.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

All-purpose flour, for rolling
1/2 pound pizza dough, thawed if frozen
1/4 cup cornmeal
1/2 cup Caramelized Onions
2 garlic cloves, thinly sliced
3 tablespoons extra-virgin olive oil
1 can or jar (2 ounces) anchovies, drained and separated
1/2 cup Nicoise or Kalamata olives, pitted and halved
Coarse salt and ground pepper

Steps:

  • Preheat oven to 500 degrees. On a lightly floured surface, roll dough into an 11-by-16-inch rectangle. Sprinkle cornmeal on a rimmed baking sheet and place dough on top.
  • Spread onions over dough, leaving a 1-inch border. In a bowl, combine garlic with 1 tablespoon oil; arrange over onions and top with anchovies and olives. Season with salt and pepper. Brush edges of dough with 2 tablespoons oil. (If desired, score into individual servings before baking.) Bake until crust is golden brown and releases easily when a large metal spatula is slid underneath, 9 to 11 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 206 g, Fat 12 g, Fiber 1 g, Protein 5 g

CARAMELIZED ONION TART WITH OLIVES



Caramelized Onion Tart with Olives image

Anchovies are the surprise ingredient, adding another layer of umami to this savory tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 8

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
2 tablespoons fresh thyme, leaves
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed
1/4 cup oil-cured small black olives, pitted and halved lengthwise
4 to 6 anchovy fillets (optional), rinsed

Steps:

  • Preheat oven to 425 degrees. Melt butter with oil in a skillet over medium-high heat. Add onions and thyme, and cook until onions are golden and soft, about 10 minutes.
  • On a lightly floured surface, roll out pastry, and trim to an 8 1/2-by-15-inch rectangle. Place on a parchment-lined baking sheet, transfer to oven, and immediately reduce oven to 400. Bake until pastry begins to rise, about 12 minutes.
  • Arrange onions in a single layer over pastry, leaving a 1-inch border around edge. Top with olives and anchovies if using. Bake for 15 minutes. Reduce oven to 375 degrees, and bake until puffed and golden brown, about 15 minutes more (tent with foil if crust browns too quickly). Cut into squares.

TOMATO TART WITH CAPERS, ANCHOVIES, AND CARAMELIZED ONIONS



Tomato Tart with Capers, Anchovies, and Caramelized Onions image

Categories     Salad     Onion     Tomato     Side     Bake     Kosher     Pastry     Anchovy

Number Of Ingredients 19

3 tablespoons extra-virgin olive oil
6 cups thinly sliced onions (about 1 1/2 pounds)
1 tablespoon thyme leaves
1 tablespoon unsalted butter
1 sheet frozen all-butter puff pastry
1 extra-large egg yolk
3 medium heirloom tomatoes (about 1 1/2 pounds), mixed colors
3 or 4 salt-packed anchovy fillets, rinsed, bones removed
2 teaspoons salt-packed capers, soaked and drained
1/4 cup Niçoise olives, pitted, cut in half
1/2 pint cherry tomatoes, cut in half
1 tablespoon finely diced shallot
1 tablespoon super-good extra-virgin olive oil
1/2 lemon, for juicing
1 bunch arugula, cleaned and dried
1/2 cup flat-leaf parsley leaves
1/4 cup small basil leaves, preferably green and opal
1/4 cup 1/2-inch-snipped chives
Kosher salt and freshly ground black pepper

Steps:

  • Heat a large sauté pan or Dutch oven over high heat for 2 minutes. Swirl in 3 tablespoons olive oil, and add the onions, 2 teaspoons thyme, 1 teaspoon salt, and some pepper. Cook 10 minutes, stirring often. Turn the heat down to medium, add the butter, and cook 15 minutes, stirring often and scraping the bottom of the pan with a wooden spoon, until the onions are a deep golden brown. Let cool completely before you make the tart, so they don't melt the pastry.
  • Preheat the oven to 400°F.
  • Place the defrosted puff pastry on a parchment-lined baking sheet. Use a paring knife to score an 1/8-inch-thick border around the edge of the pastry. Whisk together the egg yolk and 1 teaspoon water. Brush the border with the egg wash. Spread the caramelized onions evenly within the border.
  • Core the heirloom tomatoes. Hold each tomato on its side and slice it into 1/4-inch-thick round slices. Place the tomato slices, just touching but not overlapping, on top of the caramelized onions (there will be some onion peeking through). If necessary, cut some of the tomato slices in half so they fit, placing the cut side of the slices flush with the border. Season the tomatoes with 1/4 teaspoon salt and a few grindings of black pepper.
  • Slice the anchovies thinly on the diagonal.
  • Arrange the anchovies, capers, and olives over the tomatoes and onions. Sprinkle the remaining teaspoon of thyme over the tart.
  • Bake the tart 10 minutes. Turn the sheet pan, and bake another 10 to 12 minutes, until the crust is deep golden brown.
  • Just before serving, place the cherry tomatoes and diced shallot in a bowl, and season them with 1/4 teaspoon salt and a few grindings of black pepper. Drizzle the super-good olive oil over the tomatoes, squeeze in a little lemon juice, and toss together. Add the arugula and herbs and toss well. Taste for seasoning. Cut the tart into six wedges, and place on six plates. Arrange some of the cherry tomato-herb salad next to each wedge of tart.

WARM OLIVE AND CARAMELIZED ONION TART



Warm Olive And Caramelized Onion Tart image

Provided by Florence Fabricant

Categories     appetizer

Time 2h30m

Yield 6 servings, or 24 hors d'oeuvres

Number Of Ingredients 13

1 cup all-purpose flour, plus more for work surface
1/3 cup cake flour
12 tablespoons butter, cut in 1/2-inch cubes
Salt
3 tablespoons extra virgin olive oil
5 medium onions, sliced thin
3 cloves garlic, chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1 cup peeled, seeded, chopped tomatoes
2 anchovy fillets, soaked in cold water 10 minutes, patted dry, mashed
1/2 cup imported black olives, pitted and coarsely chopped
Freshly ground black pepper to taste

Steps:

  • Combine flours in bowl, and freeze 1 hour. Freeze butter cubes 1 hour.
  • In a bowl or food processor, mix frozen flour with 1/2 teaspoon salt. Add butter, and cut with pastry blender or pulse until butter is size of peas. Add up to 1/4 cup ice water, just until mixture holds together (if using food processor, transfer mixture to bowl first). Turn onto lightly floured surface and pat into shape of small rectangle. Chunks of butter will show. Roll out dough, making rectangle about 5 by 7 inches, 1/2 inch thick. Fold narrow ends toward center so they meet. Fold in half again to make 4 layers. Give dough quarter turn, and repeat rolling and folding. Repeat another time. Roll dough again, but this time fold it in thirds like a business letter. Wrap in plastic, and refrigerate 45 minutes to 1 hour.
  • Meanwhile, heat oil in large skillet over medium-low heat. Add onions, garlic, thyme and rosemary, and cook, stirring occasionally, until onions are soft and golden, 50 to 60 minutes. Add tomatoes, increase heat and cook until almost dry, 10 to 15 minutes. Add anchovies and olives, season and set aside.
  • Preheat oven to 400 degrees. On floured surface, roll dough to make rectangle 9 by 13 inches, 1/4 inch thick. Crimp edges, and transfer to baking sheet. Cover dough with onion mixture to within 1/2 inch of edge. Bake until crust is golden, 30 to 40 minutes. Cut in portions or small squares, and serve.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 31 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 16 grams, Sodium 344 milligrams, Sugar 3 grams, TransFat 1 gram

CARAMELIZED ONION & OLIVE TART



Caramelized Onion & Olive Tart image

Sweet caramelized onions and kalamata olives are blended with Parmesan and cream cheese in this tasty puff pastry tart.

Provided by My Food and Family

Categories     Recipes

Time 1h5m

Yield Makes 16 servings.

Number Of Ingredients 7

2 large sweet onions, thinly sliced
3 Tbsp. KRAFT Balsamic Vinaigrette Dressing
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
12 cup pitted Kalamata olives, cut in half
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh thyme

Steps:

  • Heat oven to 400°F.
  • Cook onions in dressing in large covered skillet on medium-low heat 25 min. or until tender, stirring occasionally. Cool.
  • Roll pastry into 12-inch square on lightly floured surface. Place in 15x10x1-inch pan. Spread with cream cheese spread to within 1 inch of edges; top with onions and remaining ingredients.
  • Bake 15 min. or until pastry is golden brown. Serve warm or cooled to room temperature.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 2 g, TransFat 2 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

EASY ONION AND ANCHOVY TART



Easy onion and anchovy tart image

This is a cheat's pissaladiere - the deliciously classic trio of onions, anchovies and olives on top of an easy-to-prepare puff pastry base.

Provided by gillian1

Time 50m

Yield Serves 2

Number Of Ingredients 7

1tbsp oil
6 medium sized onions, sliced
2 tsp soft brown sugar
250 g puff pastry
Tin anchovies, drained (approx 12 anchovies)
12 black olives, cut in half
Small handful of parsley

Steps:

  • Preheat the oven to 200C/fan180C/gas6. Put a large baking sheet into the oven to warm up.
  • Heat the oil in a large saute pan, add the onions and the sugar, and cook, uncovered for 20 minutes until the onions are meltingly soft and starting to caramelise. If the onions look a little dry at any point, add a splash of water. (A tip: if you have some onion chutney or onion marmalade to hand, a dollop of this in here will add to the flavour.
  • While the onions are cooking, roll out your pastry to the thickness of a pound coin, and so it fits your baking sheet. Prick the pastry 4 or 5 times with a fork. Carefully remove your hot baking sheet from the oven and slide the pastry onto it. Return in the oven for 6 to 8 minutes.
  • Take the baking sheet out of the oven and spread with the cooked onions, leaving a border of pastry free around the edges. Arrange your anchovies and cut olives over the top of the onions. Add a drizzle of olive oil if you like.
  • Put back in the oven for 20 minutes, or until the pastry is golden and crisp on the border, and the base is completely cooked. Sprinkle with parsley, cut into big slices and enjoy hot or cool - equally delicious. This is great with a tomato salad, or some roasted beetroot.

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