A perfect recipe for a light lunch or an appetizer. Tarte à l’Oignon et
Yield: 6 servings
Time: 45 minutes
Ingredients:
- 1 sheet of 9 oz (260 g) ready-made puff pastry, defrosted
- 2 Tbsp extra virgin olive oil
- 4 medium onions, peeled and thinly sliced
- 2 Tbsp balsamic vinegar
- 1 Tbsp sugar
- freshly ground pepper
- 1/2 cup (50 g) grated Gruyère cheese (substitute: mature Swiss cheese)
- 1 tsp Dijon mustard
- 12 anchovy fillets, in olive oil, rinsed and patted dry
- 12 black olives
- 1 Tbsp fresh oregano leaves, chopped
Preparation:
Preheat oven to 400°F (200°C).
Place a skillet over medium heat and add the 2 tablespoon olive oil. Add onions and sauté them until they are golden about 10-15 minutes. Add balsamic vinegar and sugar. Cook for further 2 minutes. Add a few turns of freshly ground pepper. The addition of salt might be unnecessary due to the salt content of anchovies, olives, and cheese. Remove from heat and set aside.
Line a 10 inch (24 cm) tart pan with removable bottom with parchment paper. Don’t line the sides, just the bottom! Roll out the puff pastry and fit it into the quiche pan. The leftover hanging pastry should be clipped from the sides of the pan carefully. Failure to do so will result in a difficult time when removing the tart from the pan. Prickle pie bottom with a fork a couple of times. This will avoid puff pastry making bubbles.
Take a kitchen brush and brush pie bottom sparingly, with the 1 teaspoon Dijon mustard. Top pastry with the Gruyère cheese and caramelized onions. Make a nice design on top with the anchovies and black olives. Sprinkle with the chopped oregano leaves.
Bake on the middle shelf until golden for 25-30 minutes. Let it cool for about 10 minutes and carefully remove the side of the quiche pan. Serve on its own or with salad greens.
