Provencal Onion Tart

Provencal Onion Tart.jpg



  • 3 ounces (90 g) unsalted butter, cut in chunks

  • 3 ounces (90 g) goat cheese, cut in chunks

  • ½ teaspoon salt

  • 1 cup all-purpose flour

  • Caramelized Onions

  • 2 tablespoons olive oil

  • 1 large Spanish onion, thinly sliced

  • ½ teaspoon salt


  • 1 egg

  • ½ cup whipping cream

  • 6 black olives, coarsely chopped (about a ¼ cup)

  • 1 teaspoon Herbes de Provence

  • 1 tablespoon balsamic vinegar

  • ¼ cup shredded parmesan cheese

  • 1 teaspoon cracked fennel seed


  • 3 leaves basil, finely sliced


Combine butter, cheese and salt in a food processor. Sprinkle in flour. Pulse to combine.

Remove pastry from food processor and gently knead together. Wrap in plastic wrap and chill for 1 hour.

Heat oil in a large skillet over medium-low heat. Add onion, sprinkle with salt and cook, stirring occasionally, for 30 to 45 minutes, or until golden.

Preheat oven to 375 F.

Roll out pastry to a ⅛-inch thickness. Using a 3-inch cutter, cut rounds and fit into mini muffin or tartlet cups, or place in a 9-inch false bottom tart pan. Set aside.

Whisk together egg and whipping cream. Combine caramelized onions, olives, Herbes de Provence, balsamic vinegar, cheese, cracked fennel and cream mixture. Place in tarts. Bake for 18 to 20 minutes or until golden. Garnish with basil.