Caramelized Onion Tart With Olives
If rich, sweet caramelized onions and salty kalamata olives atop a crispy, crunchy, pizza-like crust sounds like your kind of eats, I've got the perfect recipe for you! This caramelized onion tart is elegant enough for adults, and fun enough for kids. And it couldn't be easier to make.
Servings: 8 servings
For the tart dough
- 3 cups all purpose flour (can use ½ whole wheat and half all purpose)
- 2 ¼ tsp active dry yeast
- 1 ¼ cup lukewarm water
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp extra virgin olive oil
For the topping:
- 2 tbsp extra virgin olive oil (divided)
- 4 cloves garlic (thinly sliced)
- 3 yellow onions (about 1 ½ pounds, thinly sliced)
- 1 tsp salt
- 1 tsp sugar
- ½ cup kalamata olives (pitted, then left whole or coarsely chopped)
- Salt and pepper to taste
Make the tart dough
Place the yeast in a bowl with 1 cup water and the sugar and wait for the yeast to "bloom"
Add the flour to the bowl along with the salt and oil and knead into a soft but supple dough. If it appears too stiff, add more water, a tablespoon at a time.
Coat the dough with oil or cooking spray and set aside in a bowl to rise, about 1 ½ hours.
In a small bowl, mix the sliced garlic with 1 tbsp olive oil.
Make the caramelized onions
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 turn a rich golden-brown, about 15-20 minutes. If they stick to the bottom after browning, deglaze the pan with a tiny bit of water. Wait until all of the water has evaporated before turning off the heat.
Preheat the oven to 500 degrees Fahrenheit.
Divide the tart dough into two. You can freeze one portion for later use. Punch down the other portion and roll it out, about 11 inches long and 8 inches wide. Use a rolling pin or just use your fingers to shape it. Leave the edges slightly thicker than the center. Sprinkle cornmeal on a baking sheet and transfer the dough carefully to the baking sheet.
Spread the caramelized onions in a thin layer on top of the tart base.
Sprinkle the garlic on top, and use the remaining oil the garlic was soaked in to brush the edges of the tart.
Sprinkle on salt and pepper to taste. I don't really find that I need this, but do it if you want.
Bake in the preheated oven for 14 minutes or until the sides are golden and the tart comes easily off the cookie sheet with a spatula.
Cut and serve hot.
Calories: 256kcal | Carbohydrates: 42g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 716mg | Potassium: 127mg | Fiber: 3g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 2mg