Olive Parmesan Tart

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Those of you who read last week’s post on the Brandied Mushroom Steak Tarts know that I had a bit of trouble getting a jar of olives open. Finally, after carting that jar all around town, I stopped by the house of a friend who’s currently employing the use of a builder that I used to create my deck. If anyone could get that jar of olives open, I knew that Joe could. As with every man I encountered on this journey, he tried to unscrew the lid right off the bat assuming, no doubt, that I was too weak to do so. Now, I’m not saying that I’m not too weak, but having tried everything and everyone, that was not the place to start.

What did work was using a paint can opener to break the seal where the lid met the jar, and then it unscrewed with no problem. Had this not worked, my plan was to get out my concrete drill bit, and drill straight down through the top. I wanted those olives!

The recipe below is the reason why. I spotted this in a current issue of Sweet Paul magazine. I love everything that he makes, and this recipe was no different. It is so easy to put together, and so delectable, you’ll feel as if you are dining in some high end, wood-fired pizza place. It works equally well as appetizers, you just need to cut it into smaller squares. It’s a great party dish because it tastes good hot from the oven, or at room temperature.

Olive Parmesan Tart

Sweet Paul

All-purpose flour
1 sheet of puff pastry
1 c. cured olives, coarsely chopped
½ c. grated Parmesan
1 small red onion, thinly sliced
½ t. dried thyme
Freshly ground black pepper
Olive oil

Preheat oven to 425ºF.

Sprinkle work surface with a little flour, and roll out the puff pastry to double its size. Transfer to a baking tray covered with parchment paper.

Top with olives, Parmesan, red onion, thyme, and pepper.

Finish off with a drizzle of olive oil.

Bake until golden, about 18–20 minutes. Serve with another little drizzle of oil.