Rustic Onion Tart with Olives, Capers, and Anchovies
This pizza-like tart, reminiscent of a French pissaladière, has become an Easter weekend tradition at our farm. I like to have it ready for visiting family when they come in hungry after helping us plant onions.
This pizza-like tart, reminiscent of a French pissaladière, has become an Easter weekend tradition at our farm. I like to have it ready for visiting family when they come in hungry after helping us plant onions.
- kosher salt
- 1/4 cup extra-virgin olive oil
- 1 large clove garlic minced
- 1 lb. homemade or store-bought pizza dough thawed if frozen
- 2 lb. yellow onions (about 4 medium) halved through the root and thinly sliced crosswise (see below)
- 4 anchovy fillets rinsed patted dry, and chopped
- 1 tbs. chopped fresh thyme
- all-purpose flour as needed
- 1 tbs. capers rinsed and coarsely chopped
- 15 kalamata or niã§oise olives pitted and slivered
- Carbohydrate 0.3213 g
- Cholesterol 0 mg
- Fat 13.5087900388016 g
- Fiber 0.0577499992847443 g
- Protein 0.06438 g
- Saturated Fat 1.86614850535772 g
- Serving Size 1 1 Serving (355g)
- Sodium 38.213550000776 mg
- Sugar 0.263550000715256 g
- Trans Fat 0.368512501050747 g
- Calories 121 calories
Step-by-step
- Position a rack in the center of the oven, set a pizza stone on the rack, and heat the oven to 450°F. (If you don’t have a pizza stone, set a rimmed baking sheet upside down on the rack to serve as a baking platform.) Let the pizza dough come to room temperature.
- Meanwhile, heat 1 Tbs. of the olive oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the onions and a generous pinch of salt. Cook, stirring, until the onions are golden and softened, about 10 minutes. Make a space in the skillet and add the minced garlic. Let sizzle until fragrant, then stir into the onions and cook, stirring occasionally, to blend the flavors, about 2 minutes. Season to taste with salt. Remove from the heat.
- In a 1-quart saucepan over low heat, heat the remaining 3 Tbs. oil with the anchovies and thyme. Cook, stirring and breaking up the anchovies with a wooden spatula until they’re dissolved, about 1-1/2 minutes. Remove from the heat.
- Cut the pizza dough in half. Working with half at a time on a lightly floured surface, use your fingers to flatten and stretch it. Then, using a lightly floured rolling pin, roll the dough into a 9x13-inch rectangle (rounded corners are fine). If at any time the dough begins to shrink back, let it rest for 10 minutes and then roll again. Transfer the dough to a piece of parchment. Brush the dough with half of the anchovy oil, then spread with half of the onion mixture. Sprinkle half of the capers and olives evenly on top. Slide the parchment and dough onto a pizza peel (or an inverted baking sheet), then slide the parchment and dough onto the hot pizza stone (or baking sheet).
- Bake until golden-brown, 10 to 12 minutes. Prepare the second tart while the first cooks.
- Remove the first tart from the oven and transfer to a cutting board. Bake the second tart. Let the tarts cool for at least 5 minutes before slicing and serving.
My Rustic Onion Tart Tradition
The aroma of caramelized onions, salty anchovies, and briny olives fills the air, a comforting scent that's become synonymous with Easter weekend at our farm. This isn't just any tart; it's a rustic onion masterpiece, a pizza-like creation reminiscent of a French pissaladière, and a recipe that holds a special place in my heart, and my family's Easter celebrations.
It all started a few years ago. We were getting ready for our annual Easter gathering, a time when family comes together, not just for the holiday, but also to help with the farm work. After a morning spent planting onions—yes, onions—in our garden, everyone was famished. I needed something quick, satisfying, and special. That's when the idea for this rustic onion tart struck me. The idea was simple: take the flavors I loved, the sweetness of slow-cooked onions, the saltiness of anchovies, the tang of olives and capers, and combine them with the satisfying base of a homemade pizza crust. The result? Pure culinary magic.
Since then, this tart has become a cherished tradition. The sight of it emerging from the oven, its golden-brown crust glistening, is always met with eager anticipation. The taste is even more impressive; a harmonious blend of sweet, salty, and tangy flavors that leaves everyone wanting more. It's the perfect balance of rustic charm and elegant simplicity, a fitting complement to the simple joy of our family gatherings. The best part? It's incredibly easy to prepare, leaving you with plenty of time to spend with loved ones.
The beauty of this recipe is its flexibility. You can adapt it to your own tastes. Want to add some other vegetables? Feel free! A dash of red pepper flakes adds a bit of kick. If you don't like anchovies (I know, sacrilege!), you can substitute them with sun-dried tomatoes. The most important thing is to use high-quality ingredients; the flavor of the onions really shines through.
But the true magic of this tart lies not just in its deliciousness, but in the memories it creates. Each year, as I prepare it, I'm reminded of the laughter, the hard work, and the unconditional love that fills our farm during the Easter season. The aroma of baking dough mixes with the memories of family helping me, their hands getting dirty while working with the soil and building memories. The simple act of making this tart has become a way to connect with loved ones. It's a symbol of our traditions, our connection to the land, and the enduring bonds that tie our family together.
Making the tart has become a wonderful way to teach my children about the joy of cooking and the importance of family traditions. They've learned the patience required to slowly caramelize the onions, the satisfaction of creating something delicious from simple ingredients, and the joy of sharing that creation with others. More than just a recipe, it's a lesson in the power of food to bring people together.
So, this Easter, try making your own rustic onion tart. It's more than just a dish; it's an experience, a story told through flavors and aromas, a cherished tradition waiting to be created in your own kitchen. Let the sweet scent of caramelized onions guide you, and the simple joy of cooking together create memories that will last a lifetime. And remember, the best ingredient of all is love. Happy baking!
