Dine on a Delectable Olive Tapenade Tart
Who doesn't love a savory tart? For an afternoon brunch, I rolled up my sleeves to make a mouth-watering puff pastry tart topped with ricotta cheese, caramelized onions, and homemade olive tapenade. The anchovies are initially pungent, but once they reduce and caramelize with the onions, their flavor mellows immensely. If you're serving vegetarians, leave out the anchovies and salt the onions a little more heavily. The creamy ricotta cheese complements the crunchy crust and salty toppings. This tart is easily prepared ahead of time and then thrown in the oven to bake just before serving. Don't bother ordering a pizza; just make a savory tart at home.
2 Tbs. extra-virgin olive oil Serves 4 to 6 for light lunch.
1 Tbs. unsalted butter
3 oil-packed anchovy fillets, drained and finely chopped
Pinch of crushed red pepper flakes
1 tsp. fennel seeds, crushed
2 medium red onions, halved lengthwise and sliced crosswise 1/4 inch thick (7-1/3 cups)
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh thyme
Freshly ground black pepper
1 cup jarred brined olives, rinsed, pitted, and coarsely chopped
1 medium clove garlic, minced
2 tsp. fresh lemon juice
1 tsp. finely grated lemon zest
All-purpose flour, for rolling
1 sheet frozen all-butter puff pastry, thawed
1/3 cup whole milk ricotta
1 large egg
Drizzle of Balsamic Vinegar
2 Tbs. extra-virgin olive oil
Serves 4 to 6 for light lunch.
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