{"id":433,"date":"2011-08-16T01:00:42","date_gmt":"2011-08-16T01:00:42","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=433"},"modified":"2011-08-16T01:00:42","modified_gmt":"2011-08-16T01:00:42","slug":"onion-and-olive-tart","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=433","title":{"rendered":"ONION AND OLIVE TART"},"content":{"rendered":"<p><strong>Press a pie crust (I use Pillsbury found in the dairy case) into 9\u201d tart pan with removable bottom.\u00a0 Line it with aluminum foil and fill with pie weights.\u00a0 Bake at 425 degrees until slightly set, 10-15 minutes.\u00a0 Remove and cool.\u00a0 Reduce oven temperature to 350 degrees.<\/strong><\/p>\n<p><strong><span style=\"text-decoration: underline;\">Tapenade<\/span><\/strong><\/p>\n<ul>\n<li>\n<h1><strong>\u00bd cup pitted Nicoise or Kalamata olives<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 T. capers<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 t. chopped anchovy fillet<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 t. minced garlic<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 t. grated lemon zest<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd t. ground pepper<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2-3 T. olive oil<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Combine all ingredients in a food processor and pulse to form a coarse puree, adding more oil if needed for spread ability<\/strong><\/p>\n<p><strong><span style=\"text-decoration: underline;\">Filling<\/span><\/strong><\/p>\n<ul>\n<li>\n<h1><strong>3 T. unsalted butter<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 T. olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 large yellow onions cut into thin slices<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 T. flour<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Salt and pepper to taste<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 t. chopped fresh thyme<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 cup heavy cream<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 eggs<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd cup shredded Gruyere or Emmentaler cheese<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>In a large saut\u00e9 pan over medium heat, melt butter with oil.\u00a0 Add onions and saut\u00e9, stirring occasionally until very soft, about 20 minutes.\u00a0 Sprinkle with flour, salt and pepper and continue to cook, stirring for 2 minutes.\u00a0 Add thyme, stir briefly, then let cool for 10 minutes.\u00a0 Meanwhile in a small bowl whisk together cream and eggs.\u00a0 Season with salt and pepper.\u00a0 Spread tapenade into pastry shell.\u00a0 Tope with onions.\u00a0 Slowly pour in cream mixture and sprinkle with cheese.\u00a0 Bake until custard is set, about 25 minutes.\u00a0 Cool for 10 minutes then remove pan sides and carefully slide tart onto a serving platter.\u00a0 Serve warm.<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Press a pie crust (I use Pillsbury found in the dairy case) into 9\u201d tart pan with removable bottom.\u00a0 Line it with aluminum foil and fill with pie weights.\u00a0 Bake at 425 degrees until slightly set, 10-15 minutes.\u00a0 Remove and &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=433\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,4],"tags":[22,122,123],"class_list":["post-433","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-main-courses","tag-olives","tag-onion","tag-tart"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/433","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=433"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/433\/revisions"}],"predecessor-version":[{"id":434,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/433\/revisions\/434"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=433"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=433"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=433"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}