Carmalized Onion And Olive Tart Recipes

WARM OLIVE AND CARAMELIZED ONION TART

Warm Olive And Caramelized Onion Tart image

Provided by Florence Fabricant

Time 2h30m

Yield 6 servings, or 24 hors d'oeuvres

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour, plus more for work surface
1/3 cup cake flour
12 tablespoons butter, cut in 1/2-inch cubes
Salt
3 tablespoons extra virgin olive oil
5 medium onions, sliced thin
3 cloves garlic, chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1 cup peeled, seeded, chopped tomatoes
2 anchovy fillets, soaked in cold water 10 minutes, patted dry, mashed
1/2 cup imported black olives, pitted and coarsely chopped
Freshly ground black pepper to taste

Steps:

Combine flours in bowl, and freeze 1 hour. Freeze butter cubes 1 hour.
In a bowl or food processor, mix frozen flour with 1/2 teaspoon salt. Add butter, and cut with pastry blender or pulse until butter is size of peas. Add up to 1/4 cup ice water, just until mixture holds together (if using food processor, transfer mixture to bowl first). Turn onto lightly floured surface and pat into shape of small rectangle. Chunks of butter will show. Roll out dough, making rectangle about 5 by 7 inches, 1/2 inch thick. Fold narrow ends toward center so they meet. Fold in half again to make 4 layers. Give dough quarter turn, and repeat rolling and folding. Repeat another time. Roll dough again, but this time fold it in thirds like a business letter. Wrap in plastic, and refrigerate 45 minutes to 1 hour.
Meanwhile, heat oil in large skillet over medium-low heat. Add onions, garlic, thyme and rosemary, and cook, stirring occasionally, until onions are soft and golden, 50 to 60 minutes. Add tomatoes, increase heat and cook until almost dry, 10 to 15 minutes. Add anchovies and olives, season and set aside.
Preheat oven to 400 degrees. On floured surface, roll dough to make rectangle 9 by 13 inches, 1/4 inch thick. Crimp edges, and transfer to baking sheet. Cover dough with onion mixture to within 1/2 inch of edge. Bake until crust is golden, 30 to 40 minutes. Cut in portions or small squares, and serve.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 31 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 16 grams, Sodium 344 milligrams, Sugar 3 grams, TransFat 1 gram

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