Ingredients
Instructions
- In a food processor, combine flour, salt and cold butter. Pulse until mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, pulsing between additions until dough just begins to come together.
- Form dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
- Heat olive oil and butter in a large, heavy-bottomed pan over medium-low heat.
- Add the sliced onions, garlic, thyme, bay leaf, sugar, salt and pepper. Cook slowly, stirring occasionally, for about 45-60 minutes until onions are deeply caramelized to a golden-brown color.
- Remove bay leaf and stir in balsamic vinegar if using. Let the onion mixture cool completely.
- Preheat oven to 375°F (190°C).
- Roll out the chilled pastry dough on a floured surface to fit a 9-inch (23cm) tart pan with removable bottom.
- Place the dough in the tart pan, trim excess, and prick the bottom with a fork. Refrigerate for 15 minutes.
- Blind bake the tart shell for 15 minutes with pie weights or dried beans.
- Remove weights and brush the exposed crust with egg wash. Bake for another 5 minutes.
- Spread the caramelized onion mixture evenly over the par-baked crust.
- Arrange the black olives decoratively on top of the onion mixture.
- Bake for 25-30 minutes until the crust is golden brown and filling is hot.
- Let cool for 10 minutes before slicing and serving.
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