RECIPE: Onion Tart with Olives
*From Amanda N* Welcome back to Dr. Elizabeth! Ok, now look. I don’t know Elizabeth. Like not even a little bit. One day I was on Facebook complaining to JT about how I wasn’t ready for my next post, and next thing I know, Dr. Elizabeth is sending me a post! So now we’re best friends. Obviously. And what good timing too, considering I’m drinking beer in like 11 different countries while you read this. I’m at Epcot! Don’t worry, I’ll inundate you with vacation pictures when I get back. And now…. Please welcome back to the blog: Elizabeth Carey!
**Oops! Still Amanda!** I almost forgot! When Elizabeth, JT and I were going back and forth about this post on email, we discovered that all 3 of us had horrifying stories about using mandolines. So BEWARE. Mandolines are some scary sh*t. No, seriously. Even when you’re just putting them away they can reach out and take a finger off! BUT, they are also essential to every kitchen, imo. OK, to the post now…
Hi again and thanks for welcoming me back as a guest WandAS blogger. If you read my post from July 2011 you’ll recall that I’m not much of a cook. The good thing about publicizing an activity is that you rarely do is that the people around you tend to get really excited about it. For example, I wear makeup about 2x a year, and on those two days everyone tells me how great I look. I also cook about 2x a year (unrelated to the makeup-wearing days) so it’s an exciting event when I do. The message here is that if you set the bar really low, it’s not hard to exceed expectations.
I wasn’t planning on appearing in these pages again so soon, but on Saturday evening after a few drinks I noticed a Facebook comment about needing a WandAS posting and in my alcohol-induced thoughtful manner, volunteered immediately. Have I ever met Amanda? No! I may need to install a Facebook breathalyzer for my phone.
Anyway, I had people over for brunch today and made this fantastic onion & olive tart that I found in the New York Times. The NYT recipe gave two versions: bacon and ricotta or olives and goat cheese. I’d made both versions for a previous set guests and was *shocked* to discover that the bacon version wasn’t nearly as good as the olive version (bacon is practically my religion). I highly recommend the olive version – I don’t think I’ll bother to make the bacon version again.
The first step is making the dough, which is remarkably easy. No photos on this, since I did it prior to drinking and volunteering to do this silly post. Just follow the directions and you’ll be fine.
The second step is slicing onions. The original recipe calls for 3 large onions – I used that amount the first time I made the dish and thought it was too much. I used two large onions today and thought it was a better amount. Although I am a minimalist with kitchen gadgets, I highly recommend using a mandoline to slice the onions. It’s important that they be sliced very thinly and the mandoline does the trick nicely.
Next, sauté the onions, adding salt & pepper to taste, thyme and garlic.
While the onion mixture is cooling, roll out your dough, and then top with 1/2 the goat cheese & creme fraiche mixture. Put the cooked onions on top and then the olives. The equality and taste of the olives will dictate much of the taste of the tart; use good olives!
I am partial to the spiced olives from Whole Foods, but use whatever you like best. Then finish by spooning the remainder of the goat cheese & creme france mixture. Bake at 375 for about 30 minutes and enjoy.
I’ve served this to two different sets of very discriminating guests with rave reviews both times. And, to finish the post… a gratuitous dog photo since one of the few things I know about Amanda is that she likes dogs more than kids.
Rating: 5 out of 5 glasses of pretty much whatever you want. This is a winner.
|Onion Tart with Olives|
- 1 tsp active dry yeast
- 1 1/2 C. all purpose flour
- 1/2 tsp kosher salt
- 1 1/2 Tb melted butter or olive oil
- 2 Tb butter or olive oil
- 2-3 large onions, sliced 1/8 inch thick
- Salt & pepper to taste
- 2 garlic cloves, minced
- 2 tsp fresh thyme, finely chopped
- 4 oz goat cheese
- 4 oz olives
- 4 oz creme fraiche
- For the dough, dissolve the yeast in 1/2 c warm water, stir in 1/4 c flour and let mixture get bubbly, about 10-15 minutes. Add the kosher salt, butter or olive oil, and remaining flour and mix to form a rough ball. Knead by hand for 5 minutes. Let rise, covered with a damp towel for about an hour. Alternatively, refrigerate in ziplock bag overnight.
- For the topping: heat 2 tbs olive oil or butter in skillet, add the onions and cook until wilted and brown, about 5 minutes. Add salt, pepper, thyme and garlic and cook a few minutes more. Let cool.
- Punch down the dough ball and knead into a smooth ball, then let it relax for a few minutes. Roll out to about 11 x 15 inches and transfer to parchment-lined baking sheet
- Mix the goat cheese and creme fraiche, and spread half on the dough.
- Add the onion topping
- Add olives
- Spoon the remaining goat cheese/creme fraiche mixture over the top
- Bake at 375 for 30-35 minutes.