Thursday, March 15, 2012

Recipe for Onion and Toasted Pine Nut Olive Oil Tart

Time: 1 1/2 hours
Yield: 1 large tart (10 meal size slices or 20 appetizer sized)


  • 2 1/4 cups AP flour
  • 1/2 tsp salt
  • 3/4 cup plus 3 TBSP good quality olive oil
  • 1/2 cup lukewarm water
  • 4 cups thinly sliced onions 
  • 2 eggs
  • 1/4 cup cream (or half and half which is what I used)
  • 1 cup toasted pine nuts
  • 3 TBSP fresh thyme leaves
  • Salt and pepper


  • Start onions cooking over medium heat in 3 TBSP olive oil; cook for 30 minutes turning heat down if necessary; you want slowly softened onions, almost caramelized
  • While onions cook, mix flour and salt in a bowl
  • Make a well and add remaining olive oil and water
  • Mix quickly with your hands and form a ball
  • Refrigerate dough for 1/2 hour
  • Preheat oven to 400 degrees
  • When onions are ready, remove from pan and cool in a bowl
  • When dough has chilled, remove from fridge and push into a 14 inch round on an ungreased baking sheet
  • Crimp the edges of the dough and prick the tart with a fork
  • Bake the tart (unfilled at this point) for 20 minutes until slightly browning
  • Remove tart and cool while mixing topping
  • Beat eggs and cream (or half and half) together with salt/pepper (generous pinch of each) and add to cooled onions
  • Spread over pre-baked tart, sprinkle with thyme and toasted pine nuts
  • Bake until set and crust is brown, about 20 minutes
  • Remove and cool for a few minutes
  • Serve with a generous salad and glass of your favorite wine