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Onion tart from Languedoc with black olives and tapenade Recipe

Ingredients for people

  • Puff pastry : 100 g
  • Onion(s) : 3 whole
  • Unsalted butter : 50 g
  • Garlic clove(s) : 1 whole
  • Fine salt : 1 pinch(es)
  • Freshly ground black pepper : 1 Turn
  • Anchovies in oil : 10 whole
  • Pitted black olive(s) : 30 g
  • Black olive tapenade : 50 g
  • 1

    Preheat the oven to 180 degrees.

  • 2

    Roll out the puff pastry until 5mm thick. Prick it all over with a fork. Rest it in the fridge.

  • 3

    Peel and slice the onions very finely. Cook gently in the butter with the salt and pepper until completely soft and mushy.

  • 4

    Partially cook the puff pastry between 2 baking sheets for 6 minutes.

  • 5

    Spread the onion mixture on the puff pastry leaving a 1 cm border round the edges. Place the anchovy fillets on top of the onion mixture in a criss cross pattern and dot around the black olives.

  • 6

    Bake in the oven for a further 10 minutes until the pastry is crisp and golden brown. Cut in to slices and serve as a canapé, hot or cold.

Chef's tip

«Add a few cherry tomatoes to your onion tart to give it a little colour.»

A classic thin and crispy onion tart from the Languedoc region made with black olives and tapenade.

(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h