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)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • Dough:
  • 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
  • Topping:
  • 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

Preparation

  1. 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.
  2. 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).
  3. 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.)
  4. 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.
  5. Preheat oven to 400°.
  6. 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.
  7. 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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