Onion-And-Olive Tart Recipe

Name: Onion-And-Olive Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg yolk, lightly beaten; 1 tablespoon heavy cream; 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed; 1/3 cup olive oil, divided; 1 large sweet onion, thinly sliced; 1 tablespoon sugar; 2 tablespoons balsamic vinegar; 1 cup firmly packed fresh arugula or spinach leaves; 4 garlic cloves; 2 anchovy fillets (optional); 1/2 cup fresh white breadcrumbs; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons fresh lemon juice; 1/3 cup chopped green ripe or kalamata olives; Fresh arugula leaves (optional)

Servings: persons

1 egg yolk, lightly beaten
1 tablespoon heavy cream
1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
1/3 cup olive oil, divided
1 large sweet onion, thinly sliced
1 tablespoon sugar
2 tablespoons balsamic vinegar
1 cup firmly packed fresh arugula or spinach leaves
4 garlic cloves
2 anchovy fillets (optional)
1/2 cup fresh white breadcrumbs
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1/3 cup chopped green ripe or kalamata olives
Fresh arugula leaves (optional)

1
Preheat oven to 375u00b0. Stir together egg yolk and cream in a small bowl. Place puff pastry on a parchment-lined baking sheet, and cut 1/2-inch-wide strips off each side. Lightly brush each piece with egg wash. Place cut pastry strips on top of puff pastry to form raised edges, trimming as needed. Prick center of pastry with a fork. Chill 30 minutes.
2
Heat 2 tablespoons olive oil in a large skillet over medium heat; saute onion 10 minutes, stirring frequently. Reduce heat to low, add sugar and vinegar, and cook, stirring frequently, 10 minutes or until onion is a dark caramel color. Set aside.
3
Puree arugula, garlic, and anchovies, if desired, in a food processor. Slowly add remaining 3 1/2 tablespoons olive oil; process until mixture is thick and creamy. Stir in breadcrumbs and next 3 ingredients.
4
Spread arugula mixture over puff pastry, and top evenly with onion. Bake 30 minutes or until tart edges are golden brown and bottom is firm. Let cool to room temperature. Top with olives, and sprinkle with additional arugula, if desired. Cut tart into squares.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 egg yolk, lightly beaten, 1 tablespoon heavy cream, 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed, 1/3 cup olive oil, divided, and more.

Yes, Onion-And-Olive Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Onion-And-Olive Tart

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