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.
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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!