Puglian Onion Tart

Ingredients

• 500 g All‑purpose flour (Sift before use)
• 250 ml Room temperature water
• 80 ml Extra‑virgin olive oil (30 ml for the dough, 30 ml for cooking the onions, 20 ml for brushing)
• 1 c. à café Salt
• 3 gros White sweet onions (About 500 g, peeled and coarsely chopped)
• 300 g Cherry tomatoes (Halved; if out of season, use canned drained cherry tomatoes)
• 100 g Pitted black olives (Sliced)
• 2 c. à soupe Capers
• 1 c. à café Dried oregano
• au goût Black pepper (Optional)

Instructions

1. Prepare the dough

   Place the flour in a large bowl, add the salt, and form a well in the center. Pour the room‑temperature water and olive oil into the well. Using a fork, gradually incorporate the flour into the liquid until a homogeneous dough forms.

   Time: PT5M

2. Knead the dough

   Transfer the dough onto a lightly floured work surface and knead by hand for 10 minutes until it becomes smooth, supple and no longer sticks.

   Time: PT10M

3. Rest the dough

   Return the dough to the bowl, cover with a clean kitchen towel and let rest for 30 minutes at room temperature.

   Time: PT30M

4. Cook the onions and filling

   Heat a generous drizzle of olive oil in a saucepan. Add the chopped onions, lightly salt, and cook over medium heat until they become translucent (about 10 minutes). Add the halved cherry tomatoes, sliced black olives, capers and oregano. Stir and let simmer for 20 minutes, adding half a glass of water if needed.

   Time: PT30M

5. Prepare the pan

   Lightly brush the 26 cm tart pan with olive oil.

   Time: PT5M

6. Form the first dough disks

   Divide the rested dough into six pieces: three large and three small. On a floured work surface, roll out each large piece into a disk slightly larger than the pan (about 28 cm in diameter).

   Time: PT10M

7. Layer the large disks

   Place the first disk in the pan, adhering it by gently pressing the edges. Brush with olive oil. Repeat with the second and then the third disk, ensuring each layer slightly overhangs the pan edges.

   Time: PT10M

8. Add the filling

   Pour the onion, tomato, olive and caper mixture into the pan. Spread evenly with a fork to cover the entire bottom.

   Time: PT5M

9. Prepare the small disks and strips

   Roll each small piece of dough into a thin disk. Using a fluted pastry cutter, cut strips less than 1 cm wide without separating them. Arrange the strips in a spiral or rosette over the filling, overlapping slightly.

   Time: PT10M

10. Finishing and docking

    Fold the excess edges under the already placed dough. Brush the entire surface with the remaining olive oil and dock the pastry with a fork to prevent bubbles.

    Time: PT5M

11. Bake

    Bake the tart in the pre‑heated oven at 190°C for 35 to 40 minutes, until the surface is nicely golden and the pastry is cooked through.

    Time: PT40M

    Temperature: 190°C

12. Cooling

    Remove the tart from the oven, let rest for 10 minutes before unmolding and cutting into portions.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g