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Onion, Black Olive & Thyme Tart

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tart ready to enjoy

The last few days of winter are with us and I am craving a savory tart brimming with olives and onions.  I have a massive sweet tooth but when I want savory and salty I need to have it right away.  My husband, the Francophile, remembers eating these types of tarts while living in Paris and he was overjoyed when he saw me making them.  Reading through a Living Without issue I found a sweet tart recipe that I made savory instead, and it worked great.

rustic onion tartI initially imagined sweet onions but then I realized that a milder onion, such as a white one, may be better to combine with the thyme and black olives.   If you choose to add shallots as garnish you will find that the taste will be pungent but not nearly as strong as it would be with yellow onions.  It’s a good balance.

onions and shallots


When you cut the dough you can easily use a fork, which works almost as well as a pastry cutter.  I happened to have  a forgotten pastry cutter at the bottom of the drawer.  Nice surprise. It’s one of those events where I imagine a kitchen gadget and picture it with such close familiarity that the thing is probably sitting in my house somewhere rather than at Williams Sonoma.  Saving money all the time! tart dough

tart dough with thyme

Make sure you spread some flour on your countertop or dough mat before you roll out the crusts.  It can be a sticky proposition if not.

tart dough1

tart dough2

tart dough 3

The smell of thyme carried all around me as I rolled.  I couldn’t wait until the tarts were baking to see how much more fragrant it could all get.

onion olive mix

Don’t be shy piling on the filling.

tart going in oven If you are like my husband and do not like a thick border crust (he always leaves it for me to eat), don’t fold the edges and just leave a flat dough.  Spread the filling further out from the middle to cover the crust more evenly.

onion olive tart ready

Definition of savory: “pungently flavorful without sweetness.”   So much flavor!   John was in heaven.

onion tart final



Onion, Black Olive & Thyme Tart
Prep time: 
Cook time: 
Total time: 
Serves: 2
The coconut oil or diary-free shortening for the dough should be chilled but not hard. If you do not want a thick border crust simply skip folding the edges and spread the filling out from the center to cover more area.
For the dough
  • ¾ cup brown rice flour
  • ¾ cup sorghum flour
  • ½ cup tapioca starch/flour
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • 9 tablespoons coconut oil or dairy free shortening chilled no more than 5 minutes
  • ⅛ cup thyme
  • 6-8 tablespoons cold water, as needed
For the filling
  • 1 medium white onion thinly sliced
  • ¾ cup black olives pitted and sliced
  • 1 tablespoon thyme
  • 2 tablespoons unsweetened soy or coconut yogurt
  • 2 teaspoons olive oil plus more to drizzle
  • 3 garlic cloves pressed
  • 2 teaspoons chopped shallots for garnish (optional)
  • Salt and pepper to taste
  1. Preheat oven to 350 F
  2. Line baking sheet with parchment paper
  3. Combine flours, xanthan gum and salt
  4. Add coconut oil or shortening in wide chunks on top of flour mixture
  5. Cut coconut oil or shortening into flour mixture with a pastry cutter or fork
  6. When mixture is crumbly add 4 tablespoons of cold water
  7. Add thyme
  8. Continue to cut ingredients and add additional tablespoons of water as needed until a dough forms
  9. Cover dough with plastic wrap and refrigerate while preparing filling
  10. In a separate bowl mix onions, olives, thyme, yogurt, olive oil, pressed garlic and salt and pepper
  11. Lightly flour countertop or dough mat
  12. Take dough from refrigerator and separate into two equal-sized disks
  13. Roll each disk with a rolling pin until you have thin round layers about 10 inches in diameter
  14. Gently lift crusts with a spatula and place on baking sheet
  15. Spoon equal parts of filling in the center of each crust
  16. With your hands fold over the edges of the tart to form a border
  17. Bake 35-40 minutes until crust and onions are browned
  18. Let cool for 5 minutes
  19. Top with chopped shallots and a sprig of thyme (optional)
  20. Drizzle with olive oil and serve
Crust adapted from Living Without, December/January 2013 pg. 53 recipe by Food Allergy mom Colette Martin. Instructions’ language for crust were slightly adapted


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5 Responses

  1. Caitlin says:

    what a gorgeous tart! i love the ingredients and that it’s gluten-free, too!

    • Tabatha says:

      Hi Caitlin, thanks for your comment! By the way, I love your chocolate peanut butter ice cream cake recipe. I will have to make it this spring!

  2. Leaf Parade says:

    This tart looks outstanding! And I’ve got to try this recipe for gluten-free dough — it looks really crusty and wonderful :)

    • Tabatha says:

      Hi Emily, thanks for visiting my site. You can even save any leftover tart until the next day, heat it up in the oven and it will continue to be crusty and crispy!

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