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Onion Tart

Easy onion tart with puff pastry, olives, salami, feta, and parsley

At my house there are typically three (or more) desserts on the counter, along with several loaves of homemade bread, but when it comes time to eat dinner I am scrambling around to cook something, anything. On any given night I would not call my meals inspired.

I love to cook, but after a day of “working” (baking all the desserts and breads that are sitting on the counter cooling), I don’t always leave myself enough time to make something creative, tasty, and healthy.

And so I make things like an onion tart loaded up with whatever I have in my cupboards and fridge. This time I just so happened to have olives, salami, onion, parsley, and soft feta, but I’ve also made these as mini onion tarts in a muffin tin filled with olives, cherry tomatoes, thyme, and balsamic vinegar. They make lovely little appetizers or add some fun to a bite-sized dinner.

I have vowed in the past to widen my savory repertoire and as a result have made Julia‘s Beef Bourguignon, The Smitten Kitchen‘s meatloaf and short ribs, American Masala‘s lamb burgers and The Splendid Table‘s lasagna to wild raves from my family, but I mostly find myself trying to answer my kids’ hungry requests for dinner, with a blank stare.

I tell them we have a “European” eating schedule, since I usually manage to get a meal on the table by 8 p.m., ok usually later. I know this isn’t ideal and I am saying it in front of all of you, “I will try at least one NEW savory recipe a week (this is so doable) AND I’ll get it on the table by 7 p.m. (8 p.m. at the latest).

So here’s to a tasty beginning to a more savory life. I admit, an onion tart isn’t exactly a meal, but we have to start somewhere and appetizers are a great way to keep my kids happy until I can get the rest of the meal figured out.

Easy onion tart with puff pastry, olives, salami, feta, and parsley

A sheet of puff pastry, an onion, some herbs, French olives, and a very soft feta all happened to be in my refrigerator and came together in a beautiful little treat. Try this combination, but really this tart is a quick and easy way to clean out the little jars of yummy morsels in your cupboards.

Onion Tart with Puff Pastry

When you need something quick and easy for dinner that's packed full of flavor and adaptable to whatever you have on hand, try this onion tart. It also works great in muffin cups for mini onion tarts as a lovely little appetizer.
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Ingredients

  • 2 Tbsp olive oil
  • 1 large onion thinly sliced
  • 1 shallot thinly sliced
  • 4 large olives thinly sliced
  • 1/3 cup feta cheese crumbled
  • 4 -5 slices peppered salami
  • 1 Tbsp Pimento sauce or sliced pimentos
  • 4-5 sprigs Italian parsley
  • Flaky sea salt
  • Piment d’Espelette or black pepper
  • 1 sheet homemade puff pastry or store bought

Instructions

  • Preheat oven to 425°F and line a baking sheet with parchment paper. Drizzle the center of the parchment paper with olive oil. The size should match the dimensions of your piece of puff pastry.
  • Place the onions, shallot, olives, feta, salami, pimento sauce, and parsley decoratively over the olive oil. Sprinkle with salt, keep in mind that many of the ingredients are already salty, so do this with a light hand. Drizzle the remaining olive oil over the ingredients.
    A pile of ingredients on top of a parchment lined baking sheet
  • Drape the puff pastry over the ingredients on the parchment. Bake for about 20 minutes or until the puff pastry is caramel brown in color and evenly puffed, the center will puff last.
    A sheet of puff pastry on a parchment lined baking sheet.
  • Carefully flip the tart over onto a serving tray or cutting board. If the onions and other ingredients are not fully cooked, slide the tart back onto the baking sheet, onion side up this time and return to the oven for another 5+ minutes or until the onions are golden brown on the edges.
    Easy onion tart with puff pastry, olives, salami, feta, and parsley
  • Add more parsley and a sprinkle of Piment d’Espelette before serving. It can be eaten hot or at room temperature.
    Easy onion tart with puff pastry, olives, salami, feta, and parsley

For Mini Onion Tarts

  • Preheat oven to 400℉.
  • Divide the toppings (for the mini version I used 4 Tbsp. olive oil, thyme, olives, and tomatoes – save the cheese for later) in the bottom of 12 muffin cups.
    Onion Tarts | ZoeBakes
  • Cover each with a slice of the onion.
    Onions in muffin tin
  • Using a round biscuit or cookie cutter, cut out circles of the puff pastry (the circles should be slightly bigger than the top of the muffin cup since they will shrink in the oven) and place over the onion. Gently push the pastry over the onions, so they are a snug fit.
    Puff pastry rounds in a muffin tin
  • Bake for about 20 to 25 minutes or until golden brown and well puffed. Allow to cool for just a moment before inverting onto a tray.
    Puff pastry rounds in a muffin tin
  • Add the cheese, drizzle with balsamic, add salt and pepper to taste and serve immediately.
    Onion Tart | ZoeBakes
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16 thoughts to “Onion Tart”

    1. So true Laura,

      I forgot to mention this is not a single serving, even though I may have eaten most of the batch! 😉

      Cheers, Zoë

  1. Yum! And may I say that I love a rather ratty-looking baking pan! It speaks of use, not an element of decor. I salute you, Z! (Still a good 2 weeks from having a kitchen!! Grrrrr. If I have any Fair entries it may be a miracle!)

  2. These are just so beautiful.
    I can relate very well to the scenario at your house – I often cook hurried and uninspired meals because I’m juggling so many things all day long. In order to push myself into widening my repertoire I tried doing ‘theme weeks’ for a month or so: for any given week all I will make is food from one specific cuisine. It wasn’t sustainable beyond a month for various reasons but think of all the fun it can be. I’m going to go back to it this summer.

  3. Just made these for my book club. I did them in a mini cupcake tin. So I had to adapt things a little but they smelled delicious and they were delicious! I cut the olive and tomato smaller, put pieces of onion instead of an entire slice. Worked great. My only problem was my cutter should have been larger. Next time! The best part I assembled ahead of time and stuck in the oven about 15 minutes before everyone was to arrived. They took about 18 minutes.

  4. I just made these in mini muffin tins and used shallots (they were closer in size). However, some of mine puffed up REALLY high. I’m wondering if I didn’t roll my puff pastry thin enough? I used homemade puff pastry. How thin should I have rolled it?

    Thanks for the delicious recipe!

  5. I made petit versions of these little gems the other night for hors d’oevres, and they just might be the single most wonderfully decadent little bite I’ve ever had the pleasure of tasting (and serving). They’re absolutely brilliant! Thank you!

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