Description
Rosemary-roasted shallot and onion with briny black olives on a flaky, buttery puff pastry crust. Paired with Provençal rosé.
Ingredients
Scale
- 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.