Love and Spices: Onion herb tart

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

Recipe by Monique Singer

Westmount Magazine is proud to offer its readers sample recipes from Love and Spices, a beautifully illustrated cookbook by Monique Singer. With this series, you will discover some unique recipes dedicated to cooking with spices, from hors d’œuvres to desserts.

Monique Singer knows how to make people talk, sing and dance spices! From her earliest childhood, alongside her grandmother and sisters, she learned how to create a delicious and original cuisine with her senses, her hands and all her love.

From her family’s table to the jet-set parties she has catered in New York, Los Angeles, Venezuela, Spain, Haiti, and Asia, regardless of the set-up, function, atmosphere or style, Monique’s food has left its imprint on people’s taste buds.

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 puff pastry
• 4 onions medium, 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, simmer until 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 onions 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

Read also: other recipes

Monique Singer is a cultural creator now 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