Love and Spices: Onion herb tart

A perfect hors-d’œuvre for cocktails and vegan too!

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Onion herb tart

Anchovies may be added to this recipe, but this tart with caramelized onions and olives is also delicious without.

Preparation time: 15 min | Cooking time: 40 min | Preheat oven to 375°F/190°C | Yields: 6 to 8 servings

• 1 sheet of puff pastry
• 4 medium onions, julienned
• 2 sprigs rosemary, chopped
• 6 sage leaves, chopped
• 2 tbsp avocado oil
• 1/4 cup / 35 g green olives, pitted and chopped
• 2 anchovy fillets very finely chopped (optional)
• 1/4 cup / 60 ml water
• 1/4 tsp grain of paradise

Cook the onions in the water on medium-low heat until translucent, then simmer until the water has evaporated.
Add the oil and sauté until slightly golden.
Add the rosemary and sage, and continue to cook for about 10 minutes. Set aside.
Place the puff pastry dough in a 9-inch / 23-cm long rectangular removable-bottom pastry pan and press the dough into the side of the pan with your thumbs.
Bake for 15 minutes until golden.
Remove from the oven and let cool for about 15 minutes.
Spread the cooked onion mixture evenly over the baked dough.
Place the olives and anchovies over the top.
Bake for another 20 minutes, then remove the side ring of the pan.
Let the pastry cool on the baking sheet on a wire rack for 5 minutes.
Garnish with chopped rosemary.
Cut into 24 (3×2-inch) rectangles.
Serve warm.

Images: Anne Fillion

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Monique Singer is a cultural creator based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn