This is a very rustic, savory pie with a crust made simply with flour, olive oil, white wine and a little salt that could be found in southern Italy, particularly in the region of Puglia where similar versions can be found in bakeries across the region. The filling is made of onions, black olives, and capers, although you could also make your filling of half leeks and half onions. I first made this tart with spring onions which look like the common green onion with a larger white bulb, but the second time I used Tropea onions, a specific red onion found in southern Calabria. Tropea onions are delicious and sweet, although you could replace them with any sweet onion such as Vidalia onions.
This pie is easily assembled, and I found the only trick to the crust is to roll it as thinly as possible or it can become tough. Also, the pie is best eaten the day it is made as the moisture in the onions can make the bottom crust a little soft. If you cannot eat it the same day it is baked, store it in the refrigerator, then simply bring it back to room temperature before you eat it again. This would make a lovely addition to a picnic in the country, and can be made in either a round or rectangle shaped pan although it’s best made in a pan with a loose bottomed tart pan.
Onion Tart Interior
Delicious Wedge Of Onion Tart
Tart Can Be Made With Either Rectangular or Round Tart Pan
Tropea Onions At Our Local Market
My Onions Used For The Tart
Deborah Mele 2011
Savory Onion Tart
This is a very rustic, savory pie with a crust made simply with flour, olive oil, white wine and a little salt that could be found in southern Italy, particularly in the region of Puglia where similar versions can be found in bakeries across the region.
For The Crust:
- 8 Ounces Tipo 00 Flour
- 3 Tablespoons Olive Oil
- 1/2 Cup Dry White Wine
- Pinch of Salt
For The Filling:
- 1 1/2 Pound Sweet Onions (Or Combination of Leeks & Onions)
- 3 Tablespoons Olive Oil
- Salt & Pepper
- 1/3 Cup Chopped Black Olives
- 3 Tablespoons Chopped Drained Capers
- 1/4 Cup Chopped Fresh Parsley
- Make the pastry by first mixing together the flour and salt, then add the olive oil and stir.
- Slowly add the wine mixing it into the flour with a fork until the dough comes together.
- Dump the dough out onto a lightly floured hard surface and knead until smooth, about 4 to 5 minutes.
- Wrap in plastic wrap and let rest in the refrigerator for at least 30 minutes or as long as overnight.
- To make the filling, clean and finely chop your onions (or leeks and onions).
- Heat the olive oil in a frying pan and cook the onions over low heat until they are very soft and beginning to brown, about 10 to 15 minutes.
- Stir in the olives, capers and parsley, and season with salt and pepper, then let cool.
- Preheat the oven to 350 degrees F. and lightly grease a loose bottomed 9 to 10 inch tart pan.
- On a floured surface, roll out one third of the pastry dough until it is very thin. (You should almost be able to see through the dough and it should be just a little larger than your tart pan.)
- Set this aside and roll the rest of the dough to the same thickness.
- Set this second piece of dough into your prepared tart pan and cut around the edge allowing an extra 1 1/2 inch overhang.
- Spoon the onion filling into the tart pan and then cover with the smaller first piece of dough you rolled out.
- Gently roll the bottom edge over the top and twist with your fingers to seal the edge all around the top of the tart.
- Cut two vents with a sharp knife on top of your tart to allow the steam to escape as it cooks.
- Bake for 20 minutes then brush the top with a little additional olive oil.
- Return to the oven and bake an additional 15 to 20 minutes until the top is golden brown.
- Cool to room temperature before cutting.