Servings: six as a starter or four as a light lunch.
Tapenade is a savory condiment most often made from olives, capers, anchovies, lemon, and olive oil. Here, it’s used to delicious effect in a riff on the Provençal onion-olive-anchovy pizza called pissaladière.
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In a small food processor, pulse 3/4 cup of the olives, the garlic, lemon juice, zest, and the remaining 1 Tbs. oil and 1/2 Tbs. thyme into a coarse paste. Set the tapenade aside.
On a lightly floured surface, roll the puff pastry into a 9×12-inch rectangle. Transfer to a rimmed baking sheet lined with parchment. Dock the pastry by pricking it all over with a fork, leaving a 1-inch border along the edges. Spread the olive tapenade evenly on the pastry within the border. Top with the onions, dollops of the ricotta, and the remaining 1/4 cup olives.
In a small bowl, beat the egg with 1/2 tsp. water. Brush the pastry border with the egg wash and bake the tart until the pastry is puffed, deep golden-brown on the edges, and light golden-brown on the bottom, 20 to 25 minutes. Let cool briefly and serve warm.
I have made this tart many times for parties my own as well as friends' and always got rave notices. Can't tell you how many times I have been asked fot the recipe.
We made up a modified version of this over the weekend, using phillo dough instead of the puff pastry for the crust. On the whole, I thought that it fairly tasty, though my wife was less fond of the anchovies with the onions. I realize it diverges further from the original theme, but perhaps some sun-dried tomatoes or roasted red peppers mixed in with the tapenade?
I love Fine Cooking and write reviews often. I've never been so disappointed. Everything sounded great and I'm usually pretty good at figuring out what's going to be awesome before I start. This I really expected to be fantastic. We took one bite and threw it all in the garbage. I would love to hear from someone else to see what their thoughts are. It won't stop me from trying the next one!
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