Tuesday, August 30, 2011

O is for Olive

Orange you glad I'm back.

Once upon a time, the Mrs wouldn't eat olives. I am happy to announce to you all that today that all changed, with these. She says, "Even the non-olive eater would enjoy this one!" One point for me (but who is keeping score, right.)

Oh how I love olives. They are just so dang tasty. Not to mention that this is where we get olive oil from. Without olive oil, my kitchen wouldn't function.

I always think about olives when I eat fruit salad, and tomatoes too but that's not the point.. They say that you are smart if you know that olives and tomatoes are fruits. And you are even smarter if you know that olives and tomatoes do not belong in fruit salad.

Olive and Provolone Tart

  • 2 shallots, thinly sliced
  • 3t olive oil
  • 1t salt
  • 1/2t sugar
  • 1/3 cup of sliced Kalamata Olives
  • 1 sheet of puff-pastry dough
  • 3 slices of Provolone cheese
  • 2t light brown sugar




Heat a skillet on medium high heat with olive oil. Caramelize the shallots seasoned with salt and sugar, ~25 minutes.


Roll out puff-pastry dough over the tart pans, and press the dough into the sides. Place a slice of Provolone on the bottom of the tart, spread a layer of shallots evenly on top of the cheese, and arrange the yummy Kalamatas on top.

Sprinkle a little brown sugar over the olives and bake at 375 degrees for 12-14 minutes, until the pastry is golden brown.

They are delicious, I mean what could be better than flaky buttery pastry with sweet caramelized shallots and the salty Kalamata Olives. To tell you the truth, the tarts didn't last long at our house. They were too good, but we did save you a bite.

-J

2 comments:

  1. I gave it to Flint. He said he'd give it to you.

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