Creamy onion tart with olives from Repertoire: All the Recipes You Need (page 48) by Jessica Battilana

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on April 04, 2019

    I rarely make the same cookbook recipe twice, but I have been dreaming about this tart. Because I used a purchased crust again (I have pastry issues) I scaled down the onion and cream/egg filling. I topped with a few asparaus spears then followed the recipe for the anchovy/garlic/olive swag. This will definitely go into my repertoire!

  • Barb_N on March 13, 2019

    This is delicious. I cannot review the crust as I used a purchased rolled crust. This may have resulted in some of my execution issues: my ratio of onion to crust was off. I also mistakenly added an egg to 1.5 c heavy cream instead of .5 c. I added another egg then poured 1/2 c into onions but I still had custard running off the crust as I folded up the edges. Lastly I had no anchovies as my husband has a special gift of finishing off an ingredient that I’m planning to use for dinner ;) so I dribbled a little fish sauce into the olive oil, garlic, (kalamata) olive mixture. I think it struck the right umami note. That add on is what makes this dish special. Just a quibble- the photo in the book looks like rosemary not thyme (and you don’t need to chop tiny little thyme leaves). I think I would sprinkle the thyme separately as it was lost in the olive oil mixture.

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