Best Caramelized Onion Olive Tart Recipes

WARM OLIVE AND CARAMELIZED ONION TART

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.

CARAMELIZED ONION & OLIVE TART

Steps:

• Heat oven to 400°F.
• Cook onions in dressing in large covered skillet on medium-low heat 25 min. or until tender, stirring occasionally. Cool.
• Roll pastry into 12-inch square on lightly floured surface. Place in 15x10x1-inch pan. Spread with cream cheese spread to within 1 inch of edges; top with onions and remaining ingredients.
• Bake 15 min. or until pastry is golden brown. Serve warm or cooled to room temperature.