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This tart is just as delicious as it looks and shockingly easy to make!


6 TO 8

Prep time


Cook time



  • 1 14-oz package, all-butter puff pastry​
  • 2 tablespoons unsalted butter​
  • 1/2 a large red onion, halved and thinly sliced​
  • 1/4 cup pure maple syrup, plus a squirt​
  • 1/2 teaspoon apple cider vinegar​
  • 1/4 cup chopped pitted Kalamata olives​
  • 1 1/2 pints organic, cherry/grape tomatoes​
  • 1 tablespoon chopped fresh thyme leaves​
  • 1 bunch of fresh basil chopped​
  • 2 oz of chèvre crumbled​
  • Pinch of salt and pepper​


  1. Preheat oven to 425°F.
  2. Melt butter in a large skillet over medium heat.
  3. Add onions and a squirt of maple syrup and cook, stirring, until onions are golden and caramelized, 15 to 20 minutes.
  4. Transfer onions to a bowl.
  5. Heat 1/4 of maple syrup in the same pan until it begins to caramelize about 5 minutes – do not stir.
  6. Turn off the heat.
  7. Add vinegar and swirl.
  8. Sprinkle olives over caramel.
  9. Scatter tomatoes over olives.
  10. Sprinkle the onions, thyme leaves, basil, chevre, and salt and pepper over the top.
  11. Top with puff pastry trimmed to fit the pan.
  12. Cut several long vents in top of pastry.
  13. Bake the tart until crust is puffed and golden, about 30 minutes.
  14. Let stand for 5 minutes. Run a knife around pastry to loosen it from the pan, and flip tart out onto a serving platter.


12oz PET Squeeze Bottle

12 oz PET Squeeze Bottle

12 oz Squeeze Bottle

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