French snack on shortcrust pastry with caramelized onions and black olive tapenade.


  • 6 tablespoons garlic-infused olive oil
  • 800 g onions
  • 1 and 1/2 teaspoons dried thyme
  • 4 tablespoons black olive paste


  • Approximately 12 pitted black olives
  • Anchovy fillets (optional)


Prepare the SALTY SHORTCRUST PASTRY and refrigerate for about 30 minutes.

Peel and thinly slice the onions. Place them in a wide, thick-bottomed pot with a lid and pour in the garlic-infused olive oil (or plain extra virgin olive oil with crushed garlic). Mix well and heat gently.

Cover the onions with dampened parchment paper, then cover the pot with a lid and cook the onions over low heat for about 45 – 60 minutes. Stir 2 – 3 times during cooking. By the end, the onions should be soft and even slightly mushy.

Add thyme, season with salt and pepper.

While the onions are cooking, prepare the black olive tapenade and partially bake the shortcrust pastry. Remove the pastry from the refrigerator, preheat the oven to 200 degrees Celsius. Roll out the pastry on a lightly floured surface and transfer it to a baking tray about 20 x 30 cm in size. Handle the pastry as little as possible with your fingers while rolling and transferring.

Cover the pastry with parchment paper and weigh it down with ceramic baking beans or similar. Bake in the oven for about 10 – 15 minutes. Remove the parchment with weights and bake for another 5 minutes. Remove the pastry from the oven.

Reduce the oven temperature to 180 degrees Celsius. Spread the black olive tapenade over the partially baked base, then spread the onions on top. Decorate with olives and optionally – anchovy fillets.

Bake in the oven for about 30 minutes.

Related Posts