This rustic, savory tart features a simple crust of flour, olive oil, white wine and a pinch of salt — a style common in southern Italy, especially Puglia, where similar pies are sold in local bakeries. The classic filling uses sweet onions, black olives and capers, though you can substitute half leeks for added variety.

I first made this tart with spring onions, which resemble large green onions with a pronounced white bulb. On another occasion I used Tropea onions — the sweet red onions from Calabria — which are exceptionally flavorful. If Tropea onions aren’t available, a sweet variety such as Vidalia works well.

The tart is straightforward to assemble. The key detail for a tender crust is rolling the dough as thinly as possible; thicker pastry can become tough. Because the cooked onions release moisture, this tart is best eaten the day it’s made. If you need to store leftovers, refrigerate and bring back to room temperature before serving to restore the texture.

This tart is ideal for a country picnic and can be baked in either a round or rectangular pan. A loose-bottomed tart pan makes removing the tart easiest.

Onion Tart Interior

Delicious Wedge of Onion Tart

Use a Round or Rectangular Tart Pan

Tropea Onions at the Local Market

Onions Used for the Tart

Buon appetito!
Deborah Mele

Savory Onion Tart

Yield:
Serves 8

Prep Time:
30 minutes

Cook Time:
45 minutes

Total Time:
1 hour 15 minutes

A rustic tart made with a simple olive oil and white wine pastry and a sweet onion filling accented by black olives, capers and fresh parsley.

Ingredients

For The Crust:

8 ounces Tipo 00 flour
3 tablespoons olive oil
1/2 cup dry white wine
Pinch of salt

For The Filling:

1 1/2 pounds sweet onions (or a mix of leeks and onions)
3 tablespoons olive oil
Salt and pepper, to taste
1/3 cup chopped black olives
3 tablespoons drained, chopped capers
1/4 cup chopped fresh parsley

Instructions

Combine the flour and a pinch of salt in a bowl. Add the olive oil and stir until the mixture resembles coarse crumbs.
Slowly pour in the white wine, mixing with a fork until the dough starts to come together.
Turn the dough onto a lightly floured surface and knead until smooth, about 4–5 minutes.
Wrap the dough and chill in the refrigerator for at least 30 minutes or up to overnight.
For the filling, clean and finely chop the onions (or leeks and onions).
Heat 3 tablespoons olive oil in a frying pan over low heat. Cook the onions slowly until very soft and beginning to brown, about 10–15 minutes.
Remove from heat and stir in the chopped olives, capers and parsley. Season with salt and pepper and allow the filling to cool.
Preheat the oven to 350°F (175°C). Lightly grease a loose-bottomed 9–10 inch tart pan.
On a floured surface, roll out about two-thirds of the dough very thin—nearly translucent—and line the tart pan with this piece, leaving an extra 1 1/2 inch overhang.
Roll the remaining dough to the same thinness and set the smaller piece aside to use as a top.
Spoon the cooled onion filling into the prepared crust, then cover with the smaller top piece of dough.
Fold the bottom edge over the top and gently twist or press to seal the edge all around.
Cut two small vents in the top to allow steam to escape while baking.
Bake for 20 minutes, then brush the top lightly with olive oil.
Return to the oven and bake an additional 15–20 minutes, or until the top is golden brown.
Cool to room temperature before slicing and serving.

Nutrition Information:

Yield: 8
Serving Size: 1 slice

Amount Per Serving:
Calories: 141
Total Fat: 11g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 0mg
Sodium: 180mg
Carbohydrates: 9g
Fiber: 1g
Sugar: 5g
Protein: 1g