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French Riviera Onion Tart
This authentic French Riviera style tart trades heavy pastry for a light, stress-free puff pastry base. Slow-cooked, deeply caramelised onions are seasoned with aromatic thyme and topped with rich Mediterranean olives, offering a sweet and savoury bite that anchors any St. Tropez-inspired spread.
A golden-brown puff pastry tart topped with a thick layer of caramelised onions, black olives, and sprigs of fresh thyme, served on a rustic wooden board over a South of France tablescape with handmade napkins.
Ingredients
2/3 sheet ready-rolled puff pastry (trim down a standard sheet)
660g (approx. 2-3 large) white onions, very thinly sliced
1.5 tbsp olive oil
17g unsalted butter
2 garlic cloves, minced
2 tsp fresh thyme leaves
8 black Niçoise or Kalamata olives, pitted
Method
Melt the butter and olive oil in a large pan over medium-low heat. Add the sliced onions, minced garlic, thyme leaves, and a generous pinch of salt. Cover and cook gently for 35–40 minutes, stirring occasionally, until the onions are incredibly soft, sweet, and a deep golden colour. Set aside to cool to room temperature.
Preheat your oven to 200°C (180°C fan/Gas 6). Unroll your puff pastry sheet onto a baking tray lined with baking paper. Gently prick the pastry all over with a fork, leaving a clear 1cm border around all four edges.
Spread the cooled onion mixture evenly across the pastry, staying inside your 1cm border. Scatter the pitted black olives across the top. (If using anchovies, lay them in a classic criss-cross lattice pattern over the onions).
Bake in the centre of the oven for 20–25 minutes until the pastry border is beautifully puffed, crisp, and deep golden brown. Slice into squares and serve warm or at room temperature.