Caramelized Onion and Olive Tart

The sweetness of the caramelized onions and olives, combined with the subtle heat of the seeded jalapeños, makes a wonderful brunch or is terrific as part of a buffet.

  • 1 1/2 cups all-purpose flour
  • 6 tablespoons unsalted butter
  • 2 teaspoons fennel seeds, crushed
  • 1/2 teaspoon salt
  • 3-4 tablespoons cold water
  • 3 tablespoons olive oil
  • 2 large Spanish onions, thinly sliced
  • 1/2 cup kalamata olives, pitted and coarsely chopped
  • 2 jalapeño chiles, seeded and finely diced
  • 3 large eggs
  • 1 cup heavy or whipping cream
  • 1/2 cup milk
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon Cholula Hot Sauce or another hot sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup shredded Italian fontina cheese
  • 1 tablespoon fresh chopped thyme leaves

To prepare crust, preheat oven to 350. In a large bowl, combine flour, butter, fennel seeds, and salt until mixture resembles coarse meal. with a fork, stir in the water, working the dough with your fingers until it comes together. Shape the dough into a 6-inch disc, wrap, and refrigerate until chilled, about 30 minutes to 1 hour. On a lightly floured surface, roll dough into a 13-inch round. Place dough into an 11-inch tart pan with removable bottom. Trim edges. Prick dough all over with a fork. Line with aluminum foil and fill with dried beans. Bake 15 to 20 minutes. Remove foil and beans, and bake 15 minutes longer, or until the pastry is slightly golden. Remove to a wire rack to cool.

To prepare the filling, heat the olive oil in a large skillet over medium heat. Add the onions, olives, and jalapeños. Cover and cook until the onions are very soft and tender, about 15 minutes. Remove from the heat and cool. In a large bowl, beat the eggs, heavy cream, milk, mustard, hot sauce, salt, pepper, and nutmeg until blended. Stir in cooled onion mixture. Line bottom of tart shell with shredded cheese. Spoon onion mixture evenly into tart shell. Bake 45 minutes or until set. Remove tart to wire rack to cool. Sprinkle with chopped thyme. Unmold carefully, and serve warm or at room temperature.


Recipes From The Great Hot Sauce Book

Caramelized Onion and Olive Tart
Chicken Salad with Tomato and Avocado
Chipotle Red Sauce for Grilled Meat or Fish
Barbecue Pork Ribs

Recipe from:
The Great Hot Sauce Book
By Jennifer Trainer Thompson
Photographs by Kristen Brockmann
4 1 /2 x 10 1 /4 inches
144 pages, full-color illustrations
$14.95, paper, ISBN: 0-89815-783-8
Publication Date: November 25, 1995
ISBN: 0-89815-783-8
Reprinted by permission.


Southwestern Super Bowl Party


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