Onion & Olive Tart

Onion & Olive Tart

Puff pastry makes this elegant appetiser so easy to make!


5 yellow onions, sliced
3 (45 mL) tablespoons olive oil
2 (30 mL) tablespoons balsamic vinegar
1 (15 mL) tablespoon brown sugar
1 sheet frozen puff pastry (thawed)
¼ cup (20g) finely grated parmesan
¼ cup black olives, halved
2 (30 mL) tablespoons oregano leaves


Prep time: ,
Cook time: ,
Total time:


Serves: 4


Preheat oven to 400°F (200°C).
Place the onion and oil in a frying pan over medium heat.
Cook, stirring, for 10 minutes or until the onion is soft and turning golden.
Add the balsamic and sugar and cook for 2 minutes, then set aside to cool.
Cut the pastry in half (2 rectangles) and score around the outside edge.
Then place on a tray lined with parchment paper.
Top the pastry with the parmesan, leaving a 2cm border.
Top with the onion, olives and oregano.
Bake for 20--25 minutes or until the tart is golden and puffed.

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