Olive and Caramelized Onion Tart

Name: Olive and Caramelized Onion Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 2 fillets canned anchovy fillets, patted dry and mashed; 0 teaspoons freshly ground black pepper; 1 Tbsp cornmeal; 2 teaspoons package dry yeast (about; 532 milliliters all-purpose flour, divided; 1 teaspoons chopped fresh rosemary; 1 teaspoons finely chopped fresh rosemary; 1 teaspoons finely chopped fresh thyme; 1 teaspoon chopped fresh thyme; 3 garlic cloves, chopped; 57 grams 1/2 cup crumbled goat cheese; 118 milliliters chopped pitted kalamata olives; 2 Tbsps 1% low-fat milk; 1 Tbsp olive oil; 1 teaspoons salt; 237 milliliters chopped seeded peeled tomato; 177 milliliters warm water (100° to 110°), divided; 1 kilograms cups vertically sliced yellow onion (about

Olive and Caramelized Onion Tart might be a good recipe to expand your hor d'oeuvre recipe box. Watching your figure? This pescatarian recipe has 241 calories, 8g of protein, and 6g of fat per serving. This recipe serves 9. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have anchovy, thyme, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

To prepare dough, dissolve yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes.

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Dough

Water

Yeast

Equipment you will use

Bowl

Add remaining 1/2 cup water. Lightly spoon flour into dry measuring cups; level with a knife.

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All Purpose Flour

Water

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Measuring Cup

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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Rosemary

All Purpose Flour

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).

Ingredients you will need

Dough

All Purpose Flour

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.)

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Cooking Spray

Dough

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Bowl

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.

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Cooking Spray

Cornmeal

Dough

Punch

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Baking Sheet

Preheat oven to 40

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Oven

To prepare filling, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.

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Olive Oil

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Frying Pan

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.

Ingredients you will need

Anchovies