Olive Tart

Cooking With Rania - "Recipes for Thanksgiving"
KDKA Pittsburgh Today Live 11/2/2011

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Olive Tart

3 - 4 tablespoons unsalted butter
1 large onion - thinly sliced
6 tablespoons black olive paste
1 recipe tart dough - see attached recipe
¾ cup cured black and green olives - pitted and roughly chopped
¾ cup crumbled goat cheese
2 anchovy fillets - roughly chopped
1 large fresh rosemary sprig - leaves only
2 whole sprigs rosemary for garnish

Preheat oven to 450 degrees

Melt butter in a heavy skillet and cook the onions until they soft and golden about 10 - 12 minutes. Set aside to cool.

Spread the olive paste evenly over the bottom of the tart shell. Add the onions in an even layer, then scatter the chopped olives, goat cheese, anchovies and rosemary leaves over the top.

Place in the oven and bake for 20 - 25 minutes or until the crust is a crispy golden brown and the goat cheese has browned a little.

Tart Dough
2 cups all purpose flour
1 1/4 sticks (10 tablespoons) cold unsalted butter
½ teaspoon salt
4 tablespoons ice water

In the bowl of a food processor fitted with a steel blade, process the flour with butter and salt until a coarse meal forms. With the machine running, add ice water through the feed tube and process just until a ball of dough forms.

Roll out the dough on a lightly floured surface to a 12-inch round. Fit the dough round into a 9-inch tart pan with a removable bottom. Trim the excess dough, leaving a 1/2-inch overhang. Fold the overhang inward and press against the side of the pan to reinforce the edge. Light prick the bottom and sides with a fork. Chill well before filling and baking.

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