There are few things I enjoy more than a nice, caramelized onion or shallot. Pile them on flaky puff pastry and I’m in heaven. With a smattering of briny black olives, this savory tart pairs to perfection with the minerality of a dry Provençal rosé. This dish is easy to make for any holiday gathering and works just as well in the summer when rosé is all any of us wants.
This vegetarian riff on a Pissaladière is simple and delicious
A savory puff pastry tart is your best friend for the upcoming holiday season. Even if you’re not hosting a huge soiree per usual, this tart is a super easy and simple and DELICIOUS choice for feeding your guests, immediate family, or just yourself.
I was inspired by a recipe I found in a cookbook Wine Food: New Adventures in Drinking and Cooking, developed by Dana Frank and Andrea Slonecker. Their recipe was inspired by a classic French dish, the Pissaladière (or onion tart), typically including anchovies and a variety of salted fish-based condiments. Dana and Andrea’s recipes do not necessarily cater to vegetarians, so this recipe is essentially my riff on their riff. I nixed the fish, altered some ingredients, and approached the idea of the Pissaladière in yet another new way.
This roasted shallot and onion tart is perfect for any season
If you’re not planning on hosting or cooking much this holiday season, keep this recipe in your back pocket for summer when rosé season is afoot. This tart is the perfect thing to serve for a little alfresco aperitif with a chilled glass of French rosé.
I used about a 3:1 ratio of shallots to yellow onions for this recipe – you can alter that ratio to your own needs and preferences. Add a few sprigs of rosemary while they’re roasting and get ready for your kitchen to smell heavenly.
All it takes is thawing some puff pastry, roasting shallots and onion, a little assembly here and there, and after 10-15 minutes in the oven, you have a gorgeous tart ready to serve. Don’t forget the wine!
Why Provençal rosé?
Besides my personal bias that rosé from Provence is the best, this pairing specifically works with this dish because of the high minerality of the wine. The briny black olives complement the minerality beautifully. With notes of dried herbs, grapefruit, red berries, and the occasional subtle hint of spice (fennel, is that you?), the Provençal rosé is a perfect match for these rosemary-roasted alliums.
If you want a fail-safe bottle, pick up Château d’Esclans Whispering Angel. Some vintages may be more expensive than others, but all will be delicious. Another great option that I happened to have on hand, for a slightly lower price point, is Fleur de Mer Rosé.
Either of these bottles can be found at your local grocery store, or for my PA readers, your nearest Fine Wine & Good Spirits. However, I would definitely recommend hitting up a local wine shop to explore what unique Provençal rosés they have in stock.
I’ve been on a tart and galette kick this season. Check out some more ideas for simple, delicious recipes that will be easy to serve this holiday season:
Savory Pumpkin & Halloumi Galette
Print
Roasted Shallot and Onion Puff Pastry Tart
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Rosemary-roasted shallot and onion with briny black olives on a flaky, buttery puff pastry crust. Paired with Provençal rosé.
Ingredients
- 2 lbs of shallots and yellow onion (ratio up to you)
- 1.5 tbsp of champagne vinegar
- 3 sprigs of fresh rosemary
- 1 box of puff pastry dough, thawed
- 1–2 ounces of brine-cured black olives
- Extra virgin olive oil
- 1 tsp salt
- Black pepper, to taste
Instructions
- Preheat oven to 450°F.
- Peel and chop onions and shallots into evenly sized wedges. Toss in olive oil, champagne vinegar, salt, and pepper to coat evenly.
- Spread onions and shallots on a baking sheet lined with parchment paper. Throw in your sprigs of rosemary. Roast for about 30-40 minutes, stirring occasionally, until they are tender and slightly browned.
- While the onions and shallots are roasting, prepare your puff pastry. Line another baking sheet with parchment paper. Unroll the thawed puff pastry dough and lay it flat on the baking sheet. I merged the two sheets of dough together (using a little bit of water and pressing the edges together) to make it fit my baking pan. You can do this if you want, but it is not necessary. You could make two separate tarts.
- Poke small holes all over the dough using a fork.
- Remove onions and shallots from the oven. Remove the rosemary sprigs.
- Spread the roasted onions and shallots evenly over the pastry dough. Distribute your black olives on top.
- Drizzle your assembled tart with olive oil and put it in the oven for about 20 minutes or until the edges are golden.
- Remove from oven and serve warm.
Sydney is a 29-year old American living between France and Italy. She has a WSET Level 2 certification in wine, along with a degree in environmental engineering and an MBA. She loves exploring local farmer’s markets, haunting her favorite wine bar, and discovering new restaurants.
When do you use the vinegar?
Author
Hi, Ellen! Thanks for stopping by 🙂
The vinegar is used in step 2 when tossing the shallots and onion in the olive oil & seasonings.
Cheers!