Monday, May 26, 2014

Olive Tapenade Tart with caramelized red onions and ricotta
1 Tbsp. olive oil
1 Tbsp. unsalted butter
medium red onion, thinly
salt and pepper to taste
2 Tbsp. Italian parsley leaves, coarsely chopped
1 Tbsp. thyme leaves
3/4C tapenade
1/4C kalamata olives, coarsely chopped
1/2C whole-milk ricotta or goat cheese
1 sheet puff pastry, thawed and rolled out into a 9 x 12-inch rectangle

Heat the olive oil and butter in a sauté pan and add the sliced onion.  Cook until slightly wilted, reduce heat, cover lightly with foil and cook until caramelized.  Add salt and pepper, thyme leaves and let cool.

Preheat oven to 425F.  Line a cookie sheet with parchment paper and top with puff pastry sheet.  Prick the pastry all over with a fork.  Spread the tapenade evenly on the pastry leaving a ¾-inch border all around.  Top with the onions, chopped olives, Italian parsley and dollops of the cheese.  Bake until golden and light brown on the bottom – about 20 – 25 minutes.  Transfer to a rack and let cool slightly.  Slice.
MAKES:  6 – 8 servings

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