Recipes - Onion and Olive Tart

Make Ahead Note:

The tart can be made in part or totally ahead. You can refrigerate or freeze it until ready to use. It can be served hot or at room temperature.

Ingredients:

• 1 Pkg. refrigerated pie crust (2)
• 3 Tbl extra virgin olive oil
• 1 Tbl unsalted butter
• 6 large onions, thinly slice
• 1 bay leaf
• ½ tea dried thyme or oregano - or 6 sprigs of either fresh
• ½ cup crème Fraiche
• ½ cup black olives (preferably kalamata), pitted and cut in half
• Salt and pepper

Place the oil and butter in a large pot and heat until the butter melts. Add the onions and toss with tongs to coat with the oil mixture. Add all but the crème and cook over a medium heat until the onions become very soft and caramel colored. Remove the bay and the stems of the herbs if you used fresh. Stir in the crème Fraiche and olives.

Preheat the oven to 425 degrees.

Roll the dough out just a tad. Transfer to a pasty lined baking pan. Spoon the onion mixture on top to within 1-1/2" of the edge. Fold the edge in and seal with an egg wash.

Bake until the crust becomes golden brown. Allow to cool a bit before cutting.

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