Tart with caramelized onions and olives
Dimitris Skarmoutsos prepares a fine recipe for a savory tart with caramelized onions and Horio Soft with Cow Butter. Excellent!
Tart with caramelized onions and olives


230 gr frozen pizza dough, thawed 1/4 c cornflour 3 tbsp Horio Koroneiki variety 1/2 c caramelized onions* 2 garlic cloves in thin slices 60 gr canned anchovies, drained ½ c black olives, pitted, roughly chopped salt freshly grounded black pepper 6 tbsp Horio Soft with Cow Butter 2 kilos onions thinly sliced 2 tsp salt 1 tbsp sugar


  1. Preheat the oven to 260C.
  2. Roll dough on a floured surface.
  3. Sprinkle a baking sheet with cornflour and put the dough in it.
  4. Put 1 tbsp Horio Koroneiki variety and garlic in a bowl.
  5. Arrange onions in the dough, leaving a 2,5 cm margin around.
  6. Lay garlic on top of onions, then anchovies and then olives.
  7. Bake until brown, for 10 minutes.
  8. * Caramelized onions:
  9. Melt Horio Soft with Cow Butter in a pot over medium-high heat.
  10. Add onions and salt and sauté while stirring, until they become translucent, for 3 minutes.
  11. Lower heat, add sugar and stir every 5 minutes, scraping the bottom of the pot. Sauté for 30 minutes, until you have a marmalade-like onion mixture.
  12. Taste and adjust seasoning, if needed. Once fully cool, keep in an airtight container for up to 2 weeks.