caramelized onion tart with olives

November 13, 2007 at 12:00 am Leave a comment

1 tbs unsalted butter
2 tbls extra-virgin olive oil
2 medium onions
2 tbls fresh thyme leaves
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed
¼ cup oil-cured small black olives, pitted and halved lengthwise

caramelized onion tart with olives

Preheat oven to 425 degrees. Melt butter with oil in a skillet over med-high heat. Add onions and thyme and cook until onions are golden and soft about 10 mins.

On a lightly floured surface, roll our pastry and trim to an 8.5 x 15 in rectangle. Place on a parchment lined baking sheet, transfer to oven and immediately reduce oven to 400 degrees. Bake until pastry begins to rise, about 12 mins.

Arrange onions on a single layer over pastry, leaving a 1 in border around edge. Top with olives. Bake for 15mins. Reduce oven to 375 degrees and bake until puffed and golden brown about 15 mins more. Cut into squares.

Taken from Martha Stewart Living, January 2008

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