Caramelized Onion Tart
Individual flatbread tarts topped with caramelized onions, roasted garlic, goat's cheese, and Nicoise olives.
Ingredients
- 4 4-inch pie dough rounds, flat disc
- 1 tbsp butter
- 2 cup julienne yellow onions
- 0 to taste salt and freshly ground black pepper
- 0.3 cup roasted garlic
- 1 anchovy
- 0.3 cup goat's cheese
- 0.3 cup grated Parmigiano-Reggiano cheese
- 12 Nicoise olives, pitted and halved
- 0 drizzle extra-virgin olive oil
Instructions
- 1
Preheat the oven to 400 degrees. Place the dough rounds on a parchment-lined baking sheet.
- 2
In a saute pan over medium heat, melt the butter. Add the onions and cook, stirring occasionally, until deeply caramelized, about 20-25 minutes. Remove from heat and cool.
- 3
In a mixing bowl, combine the roasted garlic and anchovy. Using the back of a spoon, mash the anchovy and mix thoroughly. Season with black pepper.
- 4
Spread the roasted garlic mixture evenly over the dough rounds. Spread the caramelized onions over the garlic mixture.
- 5
Crumble the goat's cheese over the onion mixture. Sprinkle with Parmesan cheese. Place 6 olive halves over each round and drizzle with olive oil.
- 6
Bake for 12-15 minutes until the crust is golden and the toppings are set. Serve warm.