This puttanesca tart is absolutely to die for. It may look like a pizza, but it’s actually a buttery tart loaded with caramelized onions and all the tangy Summer tastes that make up a traditional Puttanesca: tomatoes, olives, capers, basil and anchovies (if you like them.) It makes a perfect early Fall lunch or light dinner.
As there are still loads of beautiful heirloom tomatoes in the farmer’s markets and grocery stores, grab a few in preferably different colors as they work beautifully in this recipe.
I have used a buttery flaky pastry, which you can buy, but it’s honesty so easy to make – why bother. Also homemade pastry is unbeatable.
Ingredients
Pastry
- 4 ounces butter (Earth Balance is an excellent vegan alternative. It is sold in stick form and in tubs)
- 6 ounces flour
- 1/2 tsp dried oregano
- 1tsp salt
- 7tbsp icy water
- 1 egg yolk
- 1tsp water
Tart Topping
- 3 large onions, thinly sliced
- 3tbsp olive oil
- 1tsp fresh thyme
- 3 large heirloom tomatoes
- 1 cup Kalamata olives, pitted and halved
- 2tbsp capers
- 6 anchovies (optional)
- A large handful of fresh basil leaves.
Instructions
- Put the butter in a piece of foil and place in the freezer the night before. Place the flour, salt, and oregano in a large bowl. Grate the butter and add the flour.
- Mix well to combine. Add the icy water and use your hands to form the mixture into a ball of dough. Place it in a plastic bag for at least 45 minutes.
- Take the pastry out 10 minutes before you are going to use it. Roll it out on a floured board into a rough oblong shape and carefully transfer to a greased baking sheet.
- Pre-heat oven to 400 degrees F
- In a large saucepan heat the olive oil and add the onions
- Turn the heat down low and gently fry the onions for about 20 minutes until they caramelize. Transfer to a plate so cool.
- Slice the tomatoes and place on a piece of kitchen towel on a large plate so that the juice drains off slightly.
- Beat the egg yolk and add a 1tsp water. Use a brush to brush the edges of the pastry.
- Pile the onions over the pastry making sure the whole tart is covered.
- Arrange the tomatoes on top followed by the olives, capers and anchovies.
- Place it in the oven for 20 minutes or until the edges of the tart becomes crispy and lightly browned.
- Allow it to cool to room temperature and before serving, add some fresh basil leaves.
- Enjoy your delicious buttery puttanesca tart!
For more Gorgeously Green recipes delivered to your inbox, subscribe to my weekly newsletter!
a
