Best 6 Warm Olive And Caramelized Onion Tart Recipes

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Tantalize your taste buds with the delectable Warm Olive and Caramelized Onion Tart, a symphony of flavors that will leave you craving for more. This savory tart features a flaky, buttery crust generously filled with caramelized onions, their sweetness perfectly balanced by the briny tang of Kalamata olives. Drizzled with a luscious balsamic glaze, this dish is a true masterpiece, combining the best of sweet and savory in every bite.

In addition to the main recipe, the article also includes a delightful collection of variations to suit every palate. For those who prefer a vegetarian option, there's a recipe for aRoasted Red Pepper and Goat Cheese Tart, bursting with the vibrant flavors of roasted red peppers and creamy goat cheese. If you're craving something with a bit of a kick, try the Spicy Chorizo and Potato Tart, where the smokiness of chorizo pairs perfectly with the earthy flavor of potatoes.

And for those who love seafood, the Smoked Salmon and Leek Tart is an absolute must-try. The delicate smokiness of salmon harmonizes beautifully with the subtle sweetness of leeks, creating a dish that is both elegant and satisfying.

With its detailed instructions and stunning photographs, this article is your ultimate guide to creating irresistible tarts that will impress your family and friends. Whether you're a seasoned baker or just starting out, you'll find everything you need to make these culinary wonders a success.

Let's cook with our recipes!

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.

CARAMELIZED ONION TART



Caramelized Onion Tart image

Provided by Food Network

Time 1h5m

Yield 24 servings

Number Of Ingredients 6

1/2 bag of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
2 tablespoons vegetable oil
1 sweet onion, thinly sliced
1 1/2 cups shredded gruyere cheese OR bag swiss cheese (6 ounces)
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh chives

Steps:

  • Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
  • Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for about 15 minutes or until golden, stirring often. Season to taste and let cool.
  • Unfold the pastry sheet on a lightly floured surface. Roll into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the square with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.
  • Spread the onion mixture over the pastry crust. Top with the gruyere and parmesan cheeses and sprinkle with the chives.
  • Bake for 20 minutes or until golden and bubbly. Cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm.

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

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 AND ROASTED RED PEPPER TART



Caramelized Onion and Roasted Red Pepper Tart image

Mmm--what a flavor combo. You can shortcut this by using puff pastry or any other pastry dough, but it will change the nutrition information. Prep time includes both dough risings. Both the onion and pepper mixtures can be prepared a day ahead. From cooking light: CALORIES 192(20% from fat); FAT 4.2g (sat 0.6g,mono 2.6g,poly 0.6g); PROTEIN 5.6g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 581mg; FIBER 4.1g; IRON 2mg; CARBOHYDRATE 34.3g

Provided by MarraMamba

Categories     Savory Pies

Time P1DT20h

Yield 8 serving(s)

Number Of Ingredients 18

2 1/4 teaspoons dry yeast (1 package)
1 teaspoon honey
3/4 cup warm water (100 to 110)
1 1/2 cups bread flour, divided
1/4 cup whole wheat flour
1 tablespoon olive oil
1 teaspoon sea salt
cooking spray
1 tablespoon olive oil
6 cups vertically sliced onions
1 teaspoon sea salt
3 fresh thyme sprigs
3 garlic cloves, minced
2 bay leaves
3 large red bell peppers
1/4 teaspoon fresh ground black pepper
1 tablespoon chopped fresh thyme
fresh thyme sprig (optional)

Steps:

  • Dough:.
  • Dissolve yeast and honey in warm water in a large bowl; let stand for 5 minutes.
  • Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until bubbly.
  • Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
  • Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
  • Topping:.
  • Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently.
  • Remove from heat. Discard thyme sprigs and bay leaves.
  • Preheat broiler.
  • While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop.
  • Preheat oven to 425°F.
  • Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425°F for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired.

TOMATO AND ONION TART



Tomato and Onion Tart image

Categories     Cheese     Olive     Onion     Tomato     Side     Bake     Easter     Vegetarian     Quick & Easy     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12 to 16 as part of a buffet

Number Of Ingredients 8

2 large onions (about 1 1/2 pounds), sliced thin
2 tablespoons olive oil
butter pastry dough for a single-crust 12-inch tart
1/2 pound Jack or Gruyère cheese, shredded (about 2 cups)
1/2 pound plum tomatoes cut into 1/2-inch wedges
1/2 pound medium yellow tomatoes (about 2) or 1/2 pound plum tomatoes, cut into 1/2-inch wedges
1/4 cup Niçoise olives, pitted
Butter Pastry Dough

Steps:

  • In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
  • Preheat oven to 375°F.
  • On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
  • Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.
  • Serve tart warm or at room temperature.

Tips:

  • For the best flavor, use a good quality olive oil. Extra virgin olive oil is a great choice.
  • If you don't have a mandoline, you can use a sharp knife to thinly slice the onions.
  • Be careful not to overcook the onions. They should be soft and caramelized, but not mushy.
  • You can use any type of cheese that you like for the filling. A good melting cheese, such as mozzarella or Gruyère, is a good choice.
  • If you don't have a tart pan, you can use a regular pie plate. Just be sure to trim the edges of the dough so that they fit inside the pan.
  • Serve the tart warm or at room temperature.

Conclusion:

This warm olive and caramelized onion tart is a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet onions, salty olives, and creamy cheese is sure to please everyone at your table. So next time you're looking for a new and exciting recipe, give this tart a try. You won't be disappointed!

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