Caramelized Red Onion Tartellette with Mozzarella and Thyme



  • 1 layer of ready-made short-crust pastry

For the filling: 

  • 4 medium red onions, thinly sliced

  • 250 gr mozzarella (drained and shredded)

  • 2 tbs taggiasche olives (or good quality black olives), chopped

  • 1 tbs capers

  • 2 tbs brown sugar

  • salt – pepper –extra virgin olive oil

  • 1 thyme sprig

Onion tart

How to make it 

  1. In a medium-sized sauté-pan, put 4 tbs of extra virgin olive oil over medium heat. Add the onions, 2 dl of water, some thyme. Sprinkle some salt and pepper on top. Let the ingredients sauté for 5-6 minutes, stirring often until the ingredients start to soften. Pour the sugar on

  2. the onions, and keep stirring. Cover with a lid and continue to cook until the onions are caramelized. This takes around 10 min.

  3. Stop cooking when the onions are brown and let them cool. Add the olives and thyme, mixing well.

  4. Preheat the oven at 220°C. Grease the pie dishes with extra virgin olive oil and line dough in. Pass a rolling pin on top of each pie dish to remove the short-crust pastry that spills over. Using a fork, make some small holes into the dough, so it doesn’t bubble while cooking. Distribute a tablespoon of shredded mozzarella and pour the filling into each pie-dish. Add a pinch of salt and pepper and bake in the oven for 10-12 min, until the dough is brown. Let the pies cool and decorate with a bit of fresh mozzarella and few capers.

Recipe by Mad&Delicacy