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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.

Joanne Weir
Recipe by Cooking Light June 2005

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Recipe Summary

Yield:
9 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

244 calories; calories from fat 27%; fat 7.2g; saturated fat 1.6g; mono fat 3.9g; poly fat 1.1g; protein 6.6g; carbohydrates 39.2g; fiber 3g; cholesterol 4mg; iron 2.2mg; sodium 273mg; calcium 51mg.
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