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Olive and Caramelized Onion Tart Recipe

Olive and Caramelized Onion Tart Recipe

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Ingredients

Count

Nutrition

351

Calories

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Ingredients:

Serving

1 package dry yeast (about 2 1/4 tsp)
3/4 cup warm water (100o to 110o), divided
2 1/4 cups all-purpose flour, divided
2 tbsp 1% low-fat milk
1 tbsp olive oil
1/2 tsp salt
1/2 tsp finely chopped fresh thyme
1/2 tsp finely chopped fresh rosemary
cooking spray
1 tbsp cornmeal
1 tbsp olive oil
9 cups vertically sliced yellow onion (about 2 1/2 lb)
1 tsp chopped fresh thyme
1/2 tsp 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 oz) crumbled goat cheese
1/8 tsp freshly ground black pepper

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	351.47 Kcal (1472 kJ)
Calories from fat	181.05 Kcal
		% Daily Value*
Total Fat	20.12g	31%
Cholesterol	1.82mg	1%
Sodium	264.7mg	11%
Potassium	272.02mg	6%
Total Carbs	36.82g	12%
Sugars	0.82g	3%
Dietary Fiber	4.04g	16%
Protein	5.72g	11%
Vitamin C	5.9mg	10%
Iron	0.4mg	2%
Calcium	55.4mg	6%

Amount Per 100 g
Calories	158.59 Kcal (664 kJ)
Calories from fat	81.69 Kcal
		% Daily Value*
Total Fat	9.08g	31%
Cholesterol	0.82mg	1%
Sodium	119.44mg	11%
Potassium	122.74mg	6%
Total Carbs	16.61g	12%
Sugars	0.37g	3%
Dietary Fiber	1.82g	16%
Protein	2.58g	11%
Vitamin C	2.6mg	10%
Iron	0.2mg	2%
Calcium	25mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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