Holy Cow! is four — a grand old lady in Internet years– and to celebrate I have for you a savory, elegant treat: this golden Caramelized Onion Tart.
This Caramelized Onion Tart is just the kind of light, good-for-you food to treat yourself and your family to after all those Thanksgiving excesses. It’s a tarted-up pizza, so kids should love it too.
I make the crust part-whole-wheat and it is golden with crispy edges and a slightly more bready and delicious middle. If you want a super-crispy crust, go with an all-purpose-flour-only crust. You can also use storebought pizza dough.
There is some labor involved in this dish– you need to caramelize the onions to the point where they are golden and really, really sweet– almost like jam. It took me about 40 minutes, but they were totally worth it. And once the caramelizing is done, all you need is to assemble some stuff.
Here’s the recipe. Enjoy, all!
Caramelized Onion Tart with Olives
1 portion pizza dough (half of this recipe)
1 tbsp olive oil
3 medium-sized sweet yellow onions, sliced fairly thin
1 tsp salt
1 tsp sugar
1/2 cup pitted olives, like Kalamata
4 cloves garlic, thinly sliced, then dunked into 1 tbsp olive oil (this keeps them from burning)
Salt and pepper to taste
Heat 1 tbsp of olive oil in a skillet.
Add the onions and saute for about five minutes on medium-high heat. Add the salt and continue to saute until the onions begin to turn golden-brown, about 15-20 minutes.
Add the sugar, turn the heat down to medium, and continue to saute until the onions are deeply golden and very sweet. This should take about 20 more minutes. Turn off the heat and set aside.
Roll out the pizza dough, about 11 inches long and 8 inches wide. Sprinkle cornmeal on a cookie sheet and place the dough on it.
Spread the caramelized onions in a thin layer on top of the pizza dough, leaving a 1-inch border on all sides.
Sprinkle the garlic on top, and use the remaining oil to brush the edges of the tart.
Sprinkle on some salt and pepper to taste.
Bake in a preheated 500-degree oven for 11-12 minutes or until the sides are golden and the tart comes easily off the cookie sheet with a spatula.
Cut and serve hot.