Caramelized Onion Tart With Olives

Holy Cow! is four — a grand old lady in Internet years– and to celebrate I have for you a savory, elegant treat: this golden Caramelized Onion Tart.

But first I want to say a big thank you to all of you– my wonderful, intelligent, passionate readers — who have stuck with Holy Cow! through the good food times and also through the slumps, pet illnesses, and cook’s block (there is such a thing, trust me.)

It has been a fun and educating journey– I’ve learned from you, shared with you, and told you stuff as if you were my closest friends.
You have tried my recipes, written to tell me when you loved them (or not), or you have just written to tell me that you love the blog. You have helped us keep going.
So thank you for becoming part of Holy Cow! and my world. You make it happen!
**

This Caramelized Onion Tart is just the kind of light, good-for-you food to treat yourself and your family to after all those Thanksgiving excesses. It’s a tarted-up pizza, so kids should love it too.

I make the crust part-whole-wheat and it is golden with crispy edges and a slightly more bready and delicious middle. If you want a super-crispy crust, go with an all-purpose-flour-only crust. You can also use storebought pizza dough.

There is some labor involved in this dish– you need to caramelize the onions to the point where they are golden and really, really sweet– almost like jam. It took me about 40 minutes, but they were totally worth it. And once the caramelizing is done, all you need is to assemble some stuff.

Here’s the recipe. Enjoy, all!

Caramelized Onion Tart with Olives

(Adapted from this recipe at Everyday Food)

Ingredients:

1 portion pizza dough (half of this recipe)

1 tbsp olive oil

3 medium-sized sweet yellow onions, sliced fairly thin

1 tsp salt

1 tsp sugar

1/2 cup pitted olives, like Kalamata

4 cloves garlic, thinly sliced, then dunked into 1 tbsp olive oil (this keeps them from burning)

Salt and pepper to taste

Heat 1 tbsp of olive oil in a skillet.

Add the onions and saute for about five minutes on medium-high heat. Add the salt and continue to saute until the onions begin to turn golden-brown, about 15-20 minutes.

Add the sugar, turn the heat down to medium, and continue to saute until the onions are deeply golden and very sweet. This should take about 20 more minutes. Turn off the heat and set aside.

Roll out the pizza dough, about 11 inches long and 8 inches wide. Sprinkle cornmeal on a cookie sheet and place the dough on it.

Spread the caramelized onions in a thin layer on top of the pizza dough, leaving a 1-inch border on all sides.

Sprinkle the garlic on top, and use the remaining oil to brush the edges of the tart.

Sprinkle on some salt and pepper to taste.

Bake in a preheated 500-degree oven for 11-12 minutes or until the sides are golden and the tart comes easily off the cookie sheet with a spatula.

Cut and serve hot.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

23 thoughts on “Caramelized Onion Tart With Olives

  1. Permalink  ⋅ Reply

    Tibik

    November 28, 2011 at 6:58pm

    Happy Birthday Holy Cow! and wish you many more to come. A heartfelt thank you for blogging and sharing.
    Tibik

  2. Permalink  ⋅ Reply

    Gayatri

    November 28, 2011 at 10:21pm

    Happy blog birthday Vaishali. 4 years is a long time. Thanks for posting such amazing recipes day after day.

    Just curious, did you first go vegetarian and then vegan or directly vegan?

  3. Permalink  ⋅ Reply

    Mints!

    November 28, 2011 at 11:18pm

    Happy birthday to my favorite blog! I have learned a lots of different things from you and always look forward to the ‘feeds’!

    Keep up the great work Vaishali!

  4. Permalink  ⋅ Reply

    Manju

    November 28, 2011 at 11:40pm

    Ohh Wow! Vaishali, that looks simply delicious! I have a soft spot for caramelized onions in anything :)

  5. Permalink  ⋅ Reply

    Poornima Nair

    November 28, 2011 at 11:52pm

    Congratulations and the tart is a beautiful treat to celebrate. Looks yumm!

  6. Permalink  ⋅ Reply

    Rashmi

    November 29, 2011 at 1:22am

    Very easy and perfect for snack or light meal.

  7. Permalink  ⋅ Reply

    Vaishali

    November 29, 2011 at 3:55am

    Tibik, thanks!

    Gayatri, yes, I went vegetarian about a year before I went vegan. It really helped ease the transition.

    Mints, you are really sweet. Thanks very much!

    Manju, Poornima, Rashmi, thanks!

  8. Permalink  ⋅ Reply

    Sunila

    November 29, 2011 at 4:02am

    Happy Birthday Holy Cow! and wishing you tons more to come.Thanks for sharing your recipes and anecdotes.
    All the very best, always :)

  9. Permalink  ⋅ Reply

    Richa

    November 29, 2011 at 5:13am

    Happy Bloggoversary!! and wish you many more years of blogging, making yummylicious food and reaching and changing many more!
    the caramelized onions look amazing.. my mouth is already working up the taste!.

  10. Permalink  ⋅ Reply

    Priya

    November 29, 2011 at 10:02am

    Congrats and happy birthday to Holy Cow,keep on rocking..tart looks extremely fabulous and inviting.

  11. Permalink  ⋅ Reply

    Anonymous

    November 29, 2011 at 10:28am

    Hi vaishali,
    Happy Birthday to holycow and your mission to veganism.
    Delicious looking tart.
    what is the shelf life of vital wheat gluten and can it be refrigerated for a longer shelf life?

    God Bless
    Nisha.

  12. Permalink  ⋅ Reply

    Daisy

    November 29, 2011 at 12:21pm

    Happy Birthday dear Holy Cow! :)
    Thank you Vaishali for sharing your amazing, delicious and vibrant vegan recipes with us, as well as your stories and the way you see and feel the world, being a real support for all of us!

    A heartfelt hug to all and my wishes of many many years of blogging!
    Susana.

  13. Permalink  ⋅ Reply

    Farrah P

    November 29, 2011 at 4:09pm

    Happy Birthday! Wish you many years of delicious blogging. This recipes looks wonderful. I love anything with olives and onions. mmm.

  14. Permalink  ⋅ Reply

    jb

    November 29, 2011 at 8:12pm

    Happy four years! That is quite an accomplishment! This caramelized onion tart looks just wonderful

  15. Permalink  ⋅ Reply

    Ameya

    November 29, 2011 at 11:08pm

    Congrats, Vaishali, and happy birthday to your blog!! The tart looks scrumptious :)

  16. Permalink  ⋅ Reply

    Miri

    November 30, 2011 at 4:43pm

    Happy Blog Birthday Vaishali _ i love your enthusiastice writing and really innovative recipes – Keep going! :) The tart looks like it would make a great snack when cut up..

    Miri

  17. Permalink  ⋅ Reply

    Vaishali

    December 1, 2011 at 4:03am

    Dear Sunila, Richa, Priya, Thank you!

    Nisha, thank you! I don’t refrigerate the vital wheat gluten, but in a warm temperature it would definitely be a good idea to.

    Dear Susana, thank you– and hugging you right back. :)

    Farrah, JB, Ameya, Thanks!

    Miri, you are kind. Thanks very much!

  18. Permalink  ⋅ Reply

    Samarpita

    December 3, 2011 at 10:08am

    Hey, happy birthday! I have been way too busy and hence not been trying out anything new and therefore not commenting on your posts. But I continue to read. And I would thank you and holy cow for helping me take the plunge to go vegan.

  19. Permalink  ⋅ Reply

    Chitra

    December 3, 2011 at 2:38pm

    Congrats and wish many more birthdays to come ;) Perfect post for celebration ..

  20. Permalink  ⋅ Reply

    JABS

    December 22, 2011 at 10:50am

    Hi! I want to make this, but you got me completely obsessed with sourdough. Do you think I could convert the pizza dough recipe to sourdough?

  21. Permalink  ⋅ Reply

    Vaishali

    December 22, 2011 at 8:18pm

    Jabs, you definitely could– a sourdough pizza crust would taste amazing. You would have to reduce the yeast, water and flour content accordingly. For two cups of sourdough starter I’d cut out 1 tsp of yeast, 3/4 of a cup of water and a cup of flour. But play it by ear–add more water or flour if needed. I’ve not made a sourdough pizza crust before, so I’m only guesstimating the proportions here. Good luck!

Thank you for visiting Holy Cow! I love hearing from you, so take a moment to say hello or tell me what you thought of this post. Thank you!