French Onion Tart
- 2 cups all-purpose flour
- 6 tablespoons salted butter
- 5 tablespoons cold water
- 1/3 cup olive oil
- 2 pounds yellow onions, sliced thin
- 15 oil-packed anchovies
- 9 oil-cured black olives (such as Moroccan or Nyons olives), halved and pitted
- Mix flour and butter in a bowl, using your fingertips to quickly work the butter into the flour to make a crumbly mixture; add water and continue to work with your hands just until the dough holds together. Cover the bowl with plastic wrap and refrigerate for 15 minutes.
- While the dough chills, heat oil in a large skillet over medium. Cook the onions in hot oil, stirring occasionally, until caramelized, about 30 minutes; transfer to a bowl to cool completely.
- Preheat oven to 425°F (220°C). Grease and flour a 12x9-inch baking sheet and two sheets of waxed paper.
- Place the dough between the prepared waxed paper sheets. Roll dough to about 1/16-inch thick; transfer to the baking sheet and lightly press the dough to cover the sheet entirely. Use a rolling pin to roll the dough across the edges of the pan and remove any excess dough.
- Spread the caramelized onions evenly across the dough to cover completely. Evenly space anchovies and olive halves onto the onions.
- Bake in preheated oven until crust is golden, about 25 minutes; let cool to room temperature before cutting to serve.
Do not overwork the dough or it will be tough when baked. The trick with butter crust is to knead it so it just holds together. It may crumble a tiny bit when you roll it out. That's okay—put it in the pan and fill the gaps any which way you can. It's a rustic tart, and doesn't need to be perfect.
What others are saying
Katie Hason says:
This french onion tart was a lot easier to make than I expected. It's a very savory dish, and the butter crust is amazing.
Sam Dalton says:
One of the best french onion tarts I've ever tasted! It's perfect as an appetizer or served with a simple salad. We will probably make again for Easter.