Caramelized Onion Tart with Kalamata Olives


Joel has been eyeing up a Sur la Table cookbook for a while now and finally bought it. Knives Cooks Love by Sarah Jay. It is a pretty cool book with a lot of tips and techniques for proper knife handling. It also has some pretty great recipes thrown in. The picture on the cover of this book is the Caramelized Onion Tart with Kalamata Olives, which we ate for dinner tonight. It was the perfect light meal, especially for as late as we ate tonight. It was also very simple! This would also make for a great appetizer, just sub out the puff pastry for phyllo cups.


4 Yellow Onions, cut into 1/4 inch thick slices
3 tablespoons Olive Oil
1/4 teaspoon Kosher Salt
1 1/4 teaspoons Fresh Rosemary
1 sheet Frozen Puff Pastry, thawed
6-8 Kalamata Olives, pitted and halved lengthwise

In a skillet, heat the olive oil over medium heat. Add the onions and salt and cook, stirring often, until the onions are caramelized, about 35 minutes. You may need to add a splash of water to the pan to prevent sticking. Add 1 teaspoon of the rosemary to the onion. Meanwhile, prepare the dough. Gently unfold the puff pastry onto a lightly floured surface. Roll out the dough to an 11-inch square. Gently place the square onto a greased or parchment paper lined baking pan. Put the onions on top of the puff pastry and arrange the olives evenly on top of the onions. Bake at 400 degrees for 20-25 minutes, or until the crust is golden brown.