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Thursday, March 22, 2012

Recipe for Onion and Toasted Pine Nut Olive Oil Tart

This is based on my friend Jeri's Olive Oil Onion Tart which is made with caramelized onions, olives, an amazing olive oil crust, and is delicious.  I was serving a Greek salad so had enough olives going on.  Instead I used Jeri's basic tart recipe, omitting the olives and adding toasted pine nuts instead.  It turned out very nicely. The slowly cooked onions, the great flaky crust, and the earthy tones from the fresh thyme made this a hit.

Time: 1 1/2 hours
Yield: 1 large tart (10 meal size slices or 20 appetizer sized)


  • 2 1/4 cups AP flour
  • 1/2 tsp salt
  • 3/4 cup plus 3 TBSP good quality olive oil
  • 1/2 cup lukewarm water
  • 4 cups thinly sliced onions 
  • 2 eggs
  • 1/4 cup cream (or half and half which is what I used)
  • 1 cup toasted pine nuts
  • 3 TBSP fresh thyme leaves
  • Salt and pepper


  • Start onions cooking over medium heat in 3 TBSP olive oil; cook for 30 minutes turning heat down if necessary; you want slowly softened onions, almost caramelized
  • While onions cook, mix flour and salt in a bowl
  • Make a well and add remaining olive oil and water
  • Mix quickly with your hands and form a ball
  • Refrigerate dough for 1/2 hour
  • Preheat oven to 400 degrees
  • When onions are ready, remove from pan and cool in a bowl
  • When dough has chilled, remove from fridge and push into a 14 inch round on an ungreased baking sheet
  • Crimp the edges of the dough and prick the tart with a fork
  • Bake the tart (unfilled at this point) for 20 minutes until slightly browning
  • Remove tart and cool while mixing topping
  • Beat eggs and cream (or half and half) together with salt/pepper (generous pinch of each) and add to cooled onions
  • Spread over pre-baked tart, sprinkle with thyme and toasted pine nuts
  • Bake until set and crust is brown, about 20 minutes
  • Remove and cool for a few minutes
  • Serve with a generous salad and glass of your favorite wine

This is great when first made but I absolutely loved it the next day.  Keep in fridge and serve chilled or warmed to room temperature. Great for a make ahead appetizer-the crust holds up very well.  Thanks Jeri!

I think I'll be making this again and trying all kinds of ideas for toppings.  Any ideas yourself?

Printable recipe