Recipe courtesy of Dominique Le Stanc

Onion Tart

  • Level: Intermediate
  • Total: 1 hr 30 min (including cooling time)
  • Active: 55 min
  • Yield: 6 to 8 servings
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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

2 1/3 cups all-purpose flour

2 tablespoons anchovy paste

Caramelized Onions:

1/2 cup olive oil

6 large yellow onions, peeled, halved and thinly sliced

2 garlic cloves, peeled

1 bouquet garni (made from bay leaf, parsley stems and thyme sprigs)

Generous pinch salt

Generous pinch freshly ground black pepper

2/3 cup pitted black olives (preferably nicoise olives)


Special equipment:
12-inch pizza pan
  1. 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.
  2. 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.
  3. Preheat the oven to 475 degrees F.
  4. 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. 

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