Sweet Onion Jalapeño Tart

Adapted from a traditional pissaladière—a French onion pastry originating in Provence. Sweet onions are in season and they naturally sweeten the dish once these onions are cooked down and soft. You can use thawed puff pastry instead of making the dough.
By / Photography By Jenn Duncan | April 18, 2016



In a large bowl, mix the yeast with the water and leave for 10 minutes to activate. On a floured surface, mix the flour, salt and sugar together, and make a well in the center. Pour the dissolved yeast in the well and start to incorporate the flour. Add the egg and olive oil and mix until dough is smooth and elastic. Sprinkle with flour, cover with tea towel and keep in a warm (but not hot) place for an hour to rise.


Heat 1 tablespoon olive oil and add the sliced onions, jalapeño and bay leaf. Over medium-low heat, slowly cook the onions, stirring regularly. After 15 minutes, add the garlic and herbs. Continue to slowly cook for another 15 minutes, or until the onions are soft and caramelized. Cool. You may not need all of the onion mixture—use leftovers on a burger!


Roll out the dough to a flat rectangle. Grease a large baking sheet well. Transfer the flat, thin dough to the baking sheet, using a floured rolling pin. Spread the onion mixture in an even, thin layer (discard the bay leaf). Make sure the jalapeño strips are evenly divided. Cover loosely with plastic wrap and let sit to rise for about 1 hour while the oven preheats to 390° Fahrenheit. Bake for 20 minutes, or until the edges are golden brown and crisp.


  • 1 teaspoon dry active yeast
  • ¼ cup lukewarm water
  • 200 grams plain flour (about 1 ½ cup)
  • 2 tablespoons olive oil
  • 1 small egg
  • 1 pinch salt
  • 1 pinch sugar
  • 4 large sweet onions, cut in half and sliced thin
  • 1 jalapeño, cut lengthwise, cleaned and julienned
  • 3–4 sprigs fresh thyme and/or rosemary, stripped
  • 1 bay leaf
  • 4–5 cloves garlic
  • Fresh ground black pepper
  • Fresh ground sea salt
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