If rich, sweet caramelized onions and salty kalamata olives atop a crispy, crunchy, pizza-like crust sounds like your kind of eats, I've got the perfect recipe for you! This caramelized onion tart is elegant enough for adults, and fun enough for kids. And it couldn't be easier to make.
I've been making this recipe for more than a decade now (and I've shared it with you before). I can't remember a time when it hasn't disappeared from the table in minutes!
What appeals to me most, as the cook, is the fact that when I have pizza dough on hand, I can put it together in minutes. The only thing I need to spend some time on is getting the onions cut and caramelized until they are deeply golden and sweet.
That rich, golden sweetness of the onions makes a winning combination with the seductive saltiness of the olives on top of the pizza-like crust that turns golden and crunchy and crispy, especially around the edges.
Tips and tricks
- You can use storebought pizza dough for this recipe to make it faster. But if you're feeling like a domestic god/goddess, make your own--I've included a recipe and it's a really, really good one. The recipe makes two crusts, so you can bake one now and freeze the other for later.
- The crust recipe I made this time is made entirely with all purpose flour. But if you want to make it healthier, use a mix of all purpose and whole wheat flour in a 50:50 proportion. I make it that way sometimes and it's a slightly chewier crust but still crispy and tasty as anything.
- The onions are the star of this recipe. Caramelize them -- which means you should saute them in oil with a generous pinch of salt until they turn a rich, golden brown--thorougly before placing them on the crust.
- If the onions begin to stick too much (because we aren't going to use a gallon of oil), add a little water to the pan. Do this only after they have turned quite brown and let the water sizzle and evaporate completely before you use the onions.
- Kalamata olives are great alongside the sweet onions. You can throw them on the tart whole or slice them coarsely, as I did.
- Bake the tart in a really hot oven--500 degrees Fahrenheit--for the best, crispiest results.
More recipes like this
Caramelized Onion Tart With Olives
For the tart dough
- 3 cups all purpose flour (can use ½ whole wheat and half all purpose)
- 2 ¼ teaspoon active dry yeast
- 1 ¼ cup lukewarm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
For the topping:
- 2 tablespoon extra virgin olive oil (divided)
- 4 cloves garlic (thinly sliced)
- 3 yellow onions (about 1 ½ pounds, thinly sliced)
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ cup kalamata olives (pitted, then left whole or coarsely chopped)
- Salt and pepper to taste
Make the tart dough
- Place the yeast in a bowl with 1 cup water and the sugar and wait for the yeast to "bloom"
- Add the flour to the bowl along with the salt and oil and knead into a soft but supple dough. If it appears too stiff, add more water, a tablespoon at a time.
- Coat the dough with oil or cooking spray and set aside in a bowl to rise, about 1 ½ hours.
- In a small bowl, mix the sliced garlic with 1 tablespoon olive oil.
Make the caramelized onions
- Heat 1 tablespoon 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 turn a rich golden-brown, about 15-20 minutes. If they stick to the bottom after browning, deglaze the pan with a tiny bit of water. Wait until all of the water has evaporated before turning off the heat.
- Preheat the oven to 500 degrees Fahrenheit.
- Divide the tart dough into two. You can freeze one portion for later use. Punch down the other portion and roll it out, about 11 inches long and 8 inches wide. Use a rolling pin or just use your fingers to shape it. Leave the edges slightly thicker than the center. Sprinkle cornmeal on a baking sheet and transfer the dough carefully to the baking sheet.
- Spread the caramelized onions in a thin layer on top of the tart base.
- Sprinkle the garlic on top, and use the remaining oil the garlic was soaked in to brush the edges of the tart.
- Sprinkle on salt and pepper to taste. I don't really find that I need this, but do it if you want.
- Bake in the preheated oven for 14 minutes or until the sides are golden and the tart comes easily off the cookie sheet with a spatula.
- Cut and serve hot.
Love this caramelized onion tart with olives? Check out more vegan kid-friendly recipes on Holy Cow!
This looks really good! I'm thinking of trying it on Naan bread as a time saver. Could use the garlic naan to get a head start on that garlicky flavor. Naan works well for individual pizzas as well.
Great idea. This manakish bread would work well too! https://holycowvegan.net/manakish-lebanese-flatbread/
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!
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?
Hi, absolutely! Replace 3/4 cup of the flour with 1/2 cup sourdough and reduce water. I would recommend using some yeast--about a teaspoon--to help ensure a quicker rise than sourdough might give you, unless you are willing to wait.
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.
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!
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..
Congrats, Vaishali, and happy birthday to your blog!! The tart looks scrumptious 🙂
Happy four years! That is quite an accomplishment! This caramelized onion tart looks just wonderful
Happy Birthday! Wish you many years of delicious blogging. This recipes looks wonderful. I love anything with olives and onions. mmm.
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!
Congrats and happy birthday to Holy Cow,keep on rocking..tart looks extremely fabulous and inviting.
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?
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!.
Mihika, Thank you! 🙂
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!
Congratulations! Here's to many more 🙂
Very easy and perfect for snack or light meal.
Congratulations and the tart is a beautiful treat to celebrate. Looks yumm!
Ohh Wow! Vaishali, that looks simply delicious! I have a soft spot for caramelized onions in anything 🙂
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!
Happy Birthday Holy Cow! and wishing you tons more to come.Thanks for sharing your recipes and anecdotes.
All the very best, always 🙂
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?
Happy Birthday Holy Cow! and wish you many more to come. A heartfelt thank you for blogging and sharing.