The onions were a little too sweet for me, but all in all it was ok. Without the goat cheese i wouldn't like it at all. This did take a long time to make and I even used the mandoline to cut all those onions.
Olive and Caramelized Onion Tart
Savory tarts are an integral part of French cuisine. Each region has its own variation, and this rustic version has a pizzalike crust. You can prepare the filling while the dough rises.
Yield: 9 servings (serving size: 1 piece)
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Amount per serving
- Calories: 244
- Calories from fat: 27%
- Fat: 7.2g
- Saturated fat: 1.6g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 1.1g
- Protein: 6.6g
- Carbohydrate: 39.2g
- Fiber: 3g
- Cholesterol: 4mg
- Iron: 2.2mg
- Sodium: 273mg
- Calcium: 51mg
- 1 package dry yeast (about 2 1/4 teaspoons)
- 3/4 cup warm water (100° to 110°), divided
- 2 1/4 cups all-purpose flour, divided
- 2 tablespoons 1% low-fat milk
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon finely chopped fresh thyme
- 1/2 teaspoon finely chopped fresh rosemary
- Cooking spray
- 1 tablespoon cornmeal
- 1 tablespoon olive oil
- 9 cups vertically sliced yellow onion (about 2 1/2 pounds)
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh rosemary
- 3 garlic cloves, chopped
- 1 cup chopped seeded peeled tomato
- 1/2 cup chopped pitted kalamata olives
- 2 canned anchovy fillets, patted dry and mashed
- 1/2 cup (2 ounces) crumbled goat cheese
- 1/8 teaspoon freshly ground black pepper
- To prepare dough, dissolve yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes. Add remaining 1/2 cup water. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and the next 5 ingredients (through 1/2 teaspoon finely chopped rosemary), stirring until well blended.
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
- Punch dough down; cover and let rest 5 minutes. Shape dough into a 15 x 13-inch rectangle on a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
- Preheat oven to 400°.
- To prepare filling, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add onion, 1 teaspoon thyme, 1/2 teaspoon rosemary, and garlic. Cover and cook 15 minutes or until golden brown, stirring occasionally. Uncover; reduce heat, and cook 15 minutes or until onions are soft, stirring occasionally. Stir in tomato; cook 15 minutes or until mixture is almost dry. Stir in olives and anchovies.
- Spread onion mixture over dough, leaving a 1/2-inch border. Bake at 400° for 35 minutes or until crust is crisp. Sprinkle with cheese and pepper. Serve warm or at room temperature.
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