French Onion Tart

french-onion-tart
Photo by Formula ZS
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 371 calories
    • Calories 170 calories from fat
    • Fat 19 g
    • Sat Fat 8 g
    • Cholesterol 20 mg
    • Sodium 1,238 mg
    • Protein 10 g
    • Carbohydrate 40 g
    • Sugar 9 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 207 mg

Preheat oven to 425° F. Line a 9-inch pie plate or a 9-inch fluted tart tin with a removable bottom with the piecrust.Spread the onions and olives over the dough. Top with the anchovies, if desired, and sprinkle with the Parmesan.Bake until the crust is golden brown and crisp, 25 to 28 minutes.

Ingredients

  1. Check 1 9-inch store-bought refrigerated rolled piecrust
  2. Check 2 15-ounce jars whole onions, drained, patted dry, and chopped
  3. Check 1/4 cup pitted black olives, such as niçoise, sliced
  4. Check 1 2-ounce can flat anchovies, drained (optional)
  5. Check 1/2 cup grated Parmesan (2 ounces)

Directions

  1. Preheat oven to 425° F. Line a 9-inch pie plate or a 9-inch fluted tart tin with a removable bottom with the piecrust.
  2. Spread the onions and olives over the dough. Top with the anchovies, if desired, and sprinkle with the Parmesan.
  3. Bake until the crust is golden brown and crisp, 25 to 28 minutes.