Onion and Olive Tart

Lynnda Cloutier


The original of this recipe made enough to feed an army. It is reduced here to make just enough for a small gathering of family and very good friends. Small slices are wonderful for appetizers, and large slices make a good main course for lunch, when served with a green salad. You may want to choose a square or rectangular tart pan for a different presentation. source unknown

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20 Min


45 Min




pastry for single crust pie, chilled
2 tbsp. butter, room temperature
2 tbsp. extra virgin olive oil
2 cups finely chopped onion
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
1 tsp. fresh thyme leaves, divided
2 tbsp. flour
1/2 cup black, brined calamata olives, pitted, or pimento stuffed green onions, chopped
3/4 cup grated parmesan cheese
3 eggs, divided

Directions Step-By-Step

To make the crust, coat an 8 inch round tart pan with vegetable spray. Roll out pastry dough. Fit dough into bottom of tart pan and trim, leaving a 3/4 inch overhang. Chill in refrigerator while you make the filling.
To make filling, heat butter and oil in skillet over medium heat. Add onion and cook, stirring with wooden spoon, til translucent, 5 to 7 minutes. Remove pan from heat. Add garlic, salt, pepper, 1/2 tsp. thyme leaves, flour, olives, and Parmesan cheese. Stir to mix.
In another bowl, beat 2 of the eggs. Add a small amount of onion mixture and stir quickly to temper eggs. Add remaining onion mixture and stir to mix. Allow filling to cool.
Set oven rack in middle position. Preheat oven to 350. Add cooled filling to tart pan. Beat remaining egg and brush onto edges of pastry shell. Put tart on foil lined baking sheet and bake 35 to 40 minutes or til top is set. Sprinkle with remaining 1/2 tsp. fresh thyme leaves, cut into wedges and serve at once. Store leftovers covered with wax paper in refrigerator. Reheat in low oven. Serves 6 to 8 as appetizer, or 4 to 6 as main dish.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American