Onion Tart

Recipe courtesy of Dominique Le Stank
Show: Luke Nguyen's France Episode: Nice

Photo: Onion Tart

TOTAL TIME: 1 hr 25 min
Prep: 20 min
Inactive Prep: 10 min
Cook: 55 min
YIELD: 6 to 8 servings
LEVEL: Intermediate


  • 1/4 cup olive oil, plus extra for greasing pizza pan
  • 1/2 cup milk
  • 1 ounce fresh yeast or 1 tablespoon plus 1 1/2 teaspoons active-dry yeast
  • Generous pinch salt
  • Generous pinch freshly ground black pepper
  • 2/3 cup pitted black olives (preferably nicoise olives)
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Special Equipment: 12-inch pizza pan

For the tart: Use a pastry brush to lightly coat the pizza pan with olive oil. Stir the milk, yeast and 1/4 cup olive oil together in a medium bowl. Add the flour to the pizza pan and pour the yeast mixture over the flour. Use a fork to gently combine the ingredients together, forming a rough dough. Use your fingers to spread the dough evenly around the pan, flattening it out all the way to the edges of the pan. Spread the anchovy paste evenly over the dough. Cover the tart with a kitchen towel and set it aside to rest in a warm place for 30 minutes.

For the caramelized onions: While the dough rests, caramelize the onions. In a large frying pan, add the olive oil, onions, garlic, bouquet garni, salt and pepper. Cook over medium heat, stirring every 5 minutes, until the onions are sticky and golden brown, about 20 minutes. Remove and discard the garlic cloves and bouquet garni.

Preheat the oven to 475 degrees F.

Evenly spread the onions over the tart dough and bake until the crust is golden brown, 20 to 25 minutes. Transfer the tart from the pan onto a cooling rack. Arrange the olives over the top. Once the tart has cooled slightly, slide it onto a cutting board, slice it into 6 or 8 pieces and serve.


This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.



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