OLIVES TART
For these herbed tarts, prepare the Figs Pizza Dough, but let it rise in one ball rather than four.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes two 10-inch tarts
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees with a pizza stone on the center rack. In a large saute pan over medium heat, melt 2 tablespoons butter. Add the onion, and cook until soft and golden, about 10 to 12 minutes. Set aside to cool.
- On a lightly floured surface, roll out dough 1/2 inch thick and 10 inches in diameter. Evenly scatter butter over dough. Sprinkle with herbs. Fold dough into thirds, like a business letter. Roll out dough again, and repeat folding process. Set dough aside, and let rest until no longer elastic, 30 to 45 minutes.
- Divide dough in half. Working with one piece of dough, roll into a 10-inch round, about 1/4 inch thick. Place on pizza peel, and fold over 1 inch of the dough around the edges, forming an edge all the way around. Drizzle with 2 teaspoons olive oil, and spread with 1/4 cup black-olive paste. Add 1/2 cup onions in an even layer, and scatter with 1/3 cup olives and 1/3 cup goat cheese. Season with pepper. Place 3 to 4 anchovies on the top of the tart. Transfer tart to oven, and bake on pizza stone until crisp and golden brown and the goat cheese is slightly browned, about 10 to 12 minutes. Remove from oven, and drizzle with 1 teaspoon olive oil. Repeat with second dough ball and remaining ingredients. The tart may be served warm or at room temperature.
CARAMELIZED ONION TART WITH OLIVES
Anchovies are the surprise ingredient, adding another layer of umami to this savory tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Melt butter with oil in a skillet over medium-high heat. Add onions and thyme, and cook until onions are golden and soft, about 10 minutes.
- On a lightly floured surface, roll out pastry, and trim to an 8 1/2-by-15-inch rectangle. Place on a parchment-lined baking sheet, transfer to oven, and immediately reduce oven to 400. Bake until pastry begins to rise, about 12 minutes.
- Arrange onions in a single layer over pastry, leaving a 1-inch border around edge. Top with olives and anchovies if using. Bake for 15 minutes. Reduce oven to 375 degrees, and bake until puffed and golden brown, about 15 minutes more (tent with foil if crust browns too quickly). Cut into squares.
ONION TART WITH BACON OR OLIVES
A recipe for onion tart with bacon or olives.
Provided by David Tanis
Categories pies and tarts, side dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the dough: In a mixing bowl, dissolve the yeast in 1/2 cup lukewarm water. Stir in 1/4 cup flour and let the mixture get bubbly, about 10 to 15 minutes. Add the kosher salt, butter or oil and remaining flour and mix to form a rough ball. Knead the dough (with hands or stand mixer) for about 5 minutes. Let rise, covered with a damp towel or plastic wrap, until doubled in size, about 1 hour. (Or refrigerate in a zippered plastic bag and let rise several hours or overnight.)
- For the topping: Heat 2 tablespoons butter or olive oil in large skillet over medium-high burner. Add the onions and cook, stirring occasionally, until wilted and lightly browned, about 5 minutes. Season generously with salt and pepper. Stir in the caraway seeds (for the bacon version) or the garlic and thyme (for the olive version). Let cool to room temperature. Put the bacon, if using, in a small pan and cover with 1 inch water. Simmer for 2 minutes, then drain and cool.
- Set oven to 375 degrees. Punch down the dough and knead into a smooth ball, then let it relax for a few minutes. Roll to a circle about 12 inches in diameter. Transfer to a 12- by 17-inch baking sheet lined with parchment. Stretch the dough to an elongated oval shape about 11 inches by 15 inches.
- Mix the ricotta (or goat cheese) with half the creme fraiche and dab spoonfuls of the mixture evenly over the dough. Spread the cooked onions over the dough, leaving a half-inch border. Top with the reserved bacon (or olives), scattered evenly. Drizzle the tart with the remaining creme fraiche.
- Bake for 30 to 35 minutes, turning the baking sheet if necessary, until well browned. Cool on a rack for a few minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 13 grams, Carbohydrate 61 grams, Fat 22 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 1195 milligrams, Sugar 17 grams, TransFat 0 grams
DATE, OLIVE, AND GOAT-CHEESE TART
Everything we love about a cheese plate rolled into one tart! The creamy, tangy filling is studded with sweet Medjool dates, briny Kalamata olives, and fiery pickled serranos.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Unfold dough onto a lightly floured piece of parchment. Cut into a 10-by-9-inch rectangle (if necessary, roll out slightly first). Trim edges. Transfer dough on parchment to a baking sheet. Use the tip of a sharp knife to score a 1-inch border (do not cut all the way through). Prick center all over with the tines of a fork. Freeze 15 minutes. Carefully brush border with beaten egg (reserve remaining beaten egg for filling). Bake until puffed and golden, about 25 minutes. Remove from oven and press center down to create a hollow.
- Meanwhile, cut 1/4 inch off of one end of a date. Remove pit. Cut date into 1/4-inch rounds. Repeat with remaining dates.
- Mix together goat and cream cheeses. Stir in remaining beaten egg, 1/2 teaspoon salt, and 1 teaspoon pepper. Stir in olives. Spread mixture evenly into hollow of tart shell. Toss dates and chiles with oil. Sprinkle over cheese mixture, pressing gently to adhere. Bake until set, about 10 minutes. Drizzle with oil and sprinkle with flaky salt before serving.
LEEK TART WITH OIL-CURED OLIVES
Provided by Elaine Louie
Categories side dish
Time 1h
Yield 6 small servings
Number Of Ingredients 16
Steps:
- To make the ricotta base, preheat oven to 375 degrees. In a bowl, combine ricotta with egg yolk and olive oil; whisk until well blended. Stir in sour cream, and season with salt and pepper.
- To make the pastry, cut pastry into six four-inch squares, and lightly score a border about 1/4 inch from the edge. Lightly score a criss-cross pattern in the inside of the square. Place on a baking sheet and bake until puffed and lightly browned, 10 to 20 minutes. Remove from oven and poke the center with a fork to allow steam to escape. Cool for 10 minutes.
- To make the topping, place a medium sauté pan over medium heat. Melt butter, add leeks and thyme, and sauté until leeks are soft and lightly caramelized, 10 to 15 minutes. Season with salt and pepper to taste; set aside.
- Brush the edge of the puff pastry with beaten egg yolk. Spread scored area of pastry with the ricotta base, and sprinkle evenly with Gruyére. Top with leeks and olives. Bake until the edges are golden brown, and the cheese is bubbling, 10 to 14 minutes. Serve hot.
Nutrition Facts : @context http, Calories 657, UnsaturatedFat 30 grams, Carbohydrate 38 grams, Fat 50 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 17 grams, Sodium 435 milligrams, Sugar 3 grams, TransFat 0 grams
RED ONION, FETA & OLIVE TART
A great party nibble or a main meal for the family accompanied by a salad
Provided by Good Food team
Categories Afternoon tea, Buffet, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then gently fry the onions for about 10 mins until golden and soft. Add the sugar and balsamic vinegar, then cook for a further 5 mins until the juices are reduced and syrupy. Leave to cool.
- Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the feta and olives over. Season and drizzle the extra virgin olive oil over the topping.
- Bake for 15 mins or until the pastry is risen and golden and the base is crisp. Cut into wedges and serve with a green salad.
Nutrition Facts : Calories 619 calories, Fat 43 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 2.33 milligram of sodium
More about "olives tart recipes"
CLASSIC PROVENCAL PISSALADIèRE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (19)Total Time 1 hr 10 minsCategory AppetizerCalories 291 per serving
AUTUMN OLIVE GUIDE + RECIPES - LIFE'S LITTLE SWEETS
From lifeslittlesweets.com
TARTA SPANAKI - SPINACH AND KALAMATA OLIVE TART - DIANE …
From dianekochilas.com
ONION-AND-OLIVE TART RECIPE | MYRECIPES
From myrecipes.com
RECIPE: ROASTED TOMATO AND OLIVE TART | CBC LIFE
From cbc.ca
HOMEMADE LEMON TART RECIPE - CHEF BILLY PARISI
From billyparisi.com
TOMATO TART WITH OLIVES - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
LEMON OLIVE OIL TART — GATHERED AT MY TABLE - SEASONAL BAKING …
From gatheredatmytable.com
OLIVES TART RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
27 SAVOURY TART RECIPES | OLIVEMAGAZINE
From olivemagazine.com
OLIVES TART RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
LEMON CURD TART RECIPE WITH OLIVE OIL CRUST - A SIDE OF SWEET
From asideofsweet.com
33 SWEET TART RECIPES | OLIVEMAGAZINE
From olivemagazine.com
LEMON OLIVE OIL TART - THE YELLOW BUTTERFLY
From devamadeo.com
LEMON–OLIVE OIL TART | PETE AND GERRY'S ORGANIC EGGS
From peteandgerrys.com
TART RECIPES | JAMIE OLIVER
From jamieoliver.com
You'll also love