Thin onion tart with olives

Thin onion tart 42

I am not a huge fan of onion but since I have a membership with a weekly veggie box, I am trying to find some ways to integrate them into my diet. Looking at all these onions, I had the idea to make an onion soup, but I wanted to try also something different, so I made a thin onion tart. I get the inspiration from the South of France: pissaladière. I decided to remove the anchovies from the traditional recipe and only keep onions and olives which make a vegetarian and even vegan recipe.

This tart is really nice served hot and sliced for Aperitif, it could also be served cold.

For this recipe, I used a homemade bread dough but if you are in a rush, you can use puff pastry.

  • SERVE: serveserve or serveserveserveserve as aperitif
  • PREPARATION: 30 minutes
  • COOK: 15/20 minute
  • DIFFICULTY: StarStar

What do you need?

For the topping:

  • 400 g of onions
  • 1 tablespoon of sugar
  • 3 tablespoon of olive oil
  • 10 to 15 Olive
  • Salt
  • Pepper
  • Mixed herbs

For the homemade bread dough (the recipe is 2 small onions tart and 1 small bread):

  • 150 ml of water
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 16 g of olive oil
  • 250 g of plain flour
  • 6 g of dried yeast

How to make a thin onion tart with olives?

For the bread dough:

  • If you have a bread maker, put all the ingredients in the order quoted above and use the dough program which is usually 15 minutes long
  • If you don’t have a bread maker, in a large bowl mix together water, salt, olive oil, then add sugar, flour and yeast and then knead the bread by hand.

! The salt needs to be away from the yeast otherwise it will kill the “power” of the yeast

  • Make a ball of dough and leave it proving for 40 minutes
  • Then split the dough in 2 parts, one for doing a bread and the other part of doing the 2 thin onion tart

! For doing the bread, leave the dough in a ball, raising 40 minutes in a warm environment, then in a preheated oven at 220°C, bake the bread for 20/30 minutes

For the thin onion tart:

  • Start by peeling all the onions and slice them
  • In a large pan, put 3 tablespoons of olive oil and leave it to heat in a medium heat. As soon as the oil is hot, add all the onions sliced. Then add salt, pepper and one tablespoon of sugar

! Adding sugar helps to remove the sour taste of the onions

  • Stir the onion and let them simmer for 10 to 15 minutes
  • Cut in 2 parts the bread dough for making 2 small onion tart for the aperitif and roll them for having a flat base for your tart
  • Spread a little bit of olive oil on each dough
  • Leave the dough prove again for 20 minutes
  • Continue to stir the onion for 5 minutes in a stronger heat in order to make the onion caramelised but not too much because the onions will finish caramelising in the oven
  • Then spread the caramelised onion on to the dough
  • Add olives and mixed herbs
  • Put the tart in a preheated oven at 200°C for 15 to 20 minutes

More recipe to try and enjoy:

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