Lindauer Special Reserve Brut Cuveé

Grower: Lindauer
Grape Variety: Chardonnay / Pinot Noir
Style: Smooth and Crisp
Country: New Zealand
Appellation: Marlborough / Gisborne / Hawkes Bay
Vintage: NV
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl

Kalamata Olive & Caramalized Onion Tart

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 2

INGREDIENTS

1 tbsp capers, drained and chopped
4 onions, diced
2 tbsp olive oil
1 tbsp lemon zest
freshly ground black pepper to taste
1 cup Kalamata olives, pitted and chopped
3 tbsp double cream
1 tsp fresh thyme leaves
1 egg, beaten
2 cloves garlic, minced
1 8oz frozen puff pastry, thawed.

1. Roll pastry out on floured surface, shape into a rectangle and trim off ½ inch (1 cm) strips from each side.
2. Brush egg wash around edges of rectangle and attach cut off strips to edges.
3. Trim excess as needed to create a raised border.
4. Place pastry on parchment lined baking sheet and pierce the middle with a fork to prevent dough from puffing up.
5. Refrigerate dough while preparing filling. Preheat oven to 400 F (220 C).
6. Heat sauté pan over medium-high heat.
7. Sauté filling, stirring occasionally, until soft and caramelized. Set aside to cool.
8. Stir cream, capers, lemon zest and pepper into onion mixture and spread over prepared pastry shell.
9. Cover liberally with olives, brush edges with egg wash and bake for 20 to 30 minutes or until pastry is golden.