Whole Wheat Olive Tart

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In this simple tart, the rich flavors of black olives, onions, and pine nuts are perfectly balanced by the satisfying goodness of whole wheat and cornmeal. It’s one of my favorite suppers. SAM

For the crust:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon cornmeal
1/4 teaspoon sea salt
4 tablespoons ice water
4 tablespoons olive oil

For the filling:
2 tablespoons olive oil, divided
1 medium sweet onion, thinly sliced
2/3 cup pitted kalamata or oil-cured olives
1 ounce toasted pine nuts
Freshly ground white pepper to taste

Preheat the oven to 375 degrees F. Lightly grease a 9-inch tart pan or 10-inch oval gratin dish and set aside.

In a large chef’s pan over medium heat, sweat the onion in 1 tablespoon oil until translucent, stirring occasionally, about 30 minutes.

Meanwhile, in a small bowl, combine the all-purpose and whole wheat flours, cornmeal, and salt. Make a well in the center. In a small juice glass, combine the water and oil. Beat with a fork or small whisk until emulsified. Pour into the flour well and stir with the fork until mixture forms a ball. Knead two or three times. Place in the center of the prepared pan and with your knuckles press across the bottom and up the sides. Prick the bottom with a fork, blind bake for 15 minutes, and set aside.

Smear the bottom of the crust with the remaining 1 tablespoon oil. Layer the onion, then the pine nuts, then the olives. Bake for 30 minutes. Season with pepper just before serving.
Makes 4 servings.

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