Onion, Olive and Goat Cheese Tart

Hi, everyone! Thanks for joining me at chefshop.com for my Parisian Valentine class. It’s probably my favorite French class, because of all the kissing. Oh, and the food. As promised, here is the recipe for tonight’s delicious version of a classic pissaladiere. Click here for the delicious garlic dip, also known as aioli!
Based on a recipe by Yotam Ottolenghi


  • 1 tablespoon active dry yeastTart
  • 1 cup warm water
  • pinch of sugar
  • about 2 1/2 cups double-zero flour
  • 1 teaspoon sea salt
  • 1 tablespoon rice bran or other high heat oil


  • 1 tablespoon butter
  • 1 tablespoon rice bran or other high heat oil
  • 3 large onions (about 1 1/2 pounds), sliced 1/8-inch thick
  • sea salt and freshly ground black pepper
  • 2 teaspoons fresh thyme, finely chopped
  • 1/4 cup water
  • 1/2 cup white wine
  • 2-4 ounces goat cheese, or as desired, whipped with 1/4 cup milk or cream
  • 1 cup kalamata or nicoise olives, pitted and chopped
  • additional rice bran or other high heat oil, to brush
  • 1/2 teaspoon ground cloves
  • 1 teaspoon fennel pollen
  • extra virgin olive oil, to drizzle
  1. For the dough: In a mixing bowl, dissolve the yeast in the lukewarm water with the sugar. Stir in 1/4 cup flour and let the mixture get bubbly, about 10 to 15 minutes. Add the salt, oil and remaining flour and mix to form a rough ball. Knead the dough (with hands or stand mixer) for about 5 minutes. Let rise, covered with a damp towel or plastic wrap, until doubled in size, about 1 hour. (Or refrigerate in a zippered plastic bag and let rise several hours or overnight.)
  2. For the topping: Heat butter and oil in large skillet over medium-high burner. Add the onions and cook, stirring occasionally, until wilted and lightly browned, about 5 minutes. Season generously with salt and pepper and stir in thyme. Continue to cook, stirring occasionally, until onions have become very dark and most of the moisture has evaporated, about 10 more minutes. Add water and stir well. Let evaporate and cook down until the pan is almost dry again and onions are golden. Repeat this process with the white wine. Adjust heat as needed to prevent burning. This process takes about 45 minutes, don’t rush it! Let cool to room temperature.
  3. Set oven to 375 degrees. Punch down the dough and knead into a smooth ball, then let it relax for a few minutes. Roll to a circle about 12 inches in diameter. Transfer to a 12- by 17-inch baking sheet lined with parchment. Stretch the dough to an elongated oval shape about 11 inches by 15 inches. Brush the dough lightly with rice bran or other high heat oil.
  4. Spread the goat cheese over the dough, followed by onions and olives leaving a half-inch border. Dust with fennel pollen and crushed cloves if using.
  5. Bake for 30 to 35 minutes, turning the baking sheet if necessary, until well browned. Cool on a rack for a few minutes. Drizzle with a bit of olive oil before serving.

Yield: 4 to 6 servings.

Olive Goat Cheese and Caramelized Onion Tart

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