Olive and Caramelized Onion Tart

Ingredients

  • 1 tablespoon cornmeal
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • ½ teaspoon salt
  • 2 ¼ cups all-purpose flour, divided
  • 1 tablespoon olive oil
  • ½ teaspoon finely chopped fresh thyme
  • Dough:
  • + 81 more ingredients
    • ¾ cup warm water (100° to 110°), divided
    • 1 package dry yeast (about 2 1/4 teaspoons)
    • 2 canned anchovy fillets, patted dry and mashed
    • ½ teaspoon finely chopped fresh rosemary
    • 1/8 teaspoon freshly ground black pepper
    • 2 tablespoons 1% low-fat milk
    • 1 cup chopped seeded peeled tomato
    • ½ teaspoon finely chopped fresh rosemary
    • 1 tablespoon olive oil
    • 1 cup chopped seeded peeled tomato
    • ¾ cup warm water (100° to 110°), divided
    • ¾ cup warm water (100° to 110°), divided
    • 2 tablespoons 1% low-fat milk
    • 3 garlic cloves, chopped
    • 3 garlic cloves, chopped
    • ½ cup chopped pitted kalamata olives
    • 1 package dry yeast (about 2 1/4 teaspoons)
    • 3 garlic cloves, chopped
    • ½ teaspoon finely chopped fresh thyme
    • 1/8 teaspoon freshly ground black pepper
    • ½ cup chopped pitted kalamata olives
    • ½ teaspoon finely chopped fresh rosemary
    • 1 package dry yeast (about 2 1/4 teaspoons)
    • 1 teaspoon chopped fresh thyme
    • 1 teaspoon chopped fresh thyme
    • ½ teaspoon chopped fresh rosemary
    • 1 teaspoon chopped fresh thyme
    • 1 cup chopped seeded peeled tomato
    • Cooking spray
    • ½ teaspoon finely chopped fresh thyme
    • 2 ¼ cups all-purpose flour, divided
    • Dough:
    • ½ cup (2 ounces) crumbled goat cheese
    • 2 canned anchovy fillets, patted dry and mashed
    • 1 cup chopped seeded peeled tomato
    • ½ teaspoon salt
    • 2 ¼ cups all-purpose flour, divided
    • ½ teaspoon salt
    • ¾ cup warm water (100° to 110°), divided
    • Cooking spray
    • ½ cup (2 ounces) crumbled goat cheese
    • ½ teaspoon finely chopped fresh thyme
    • Topping:
    • ½ teaspoon finely chopped fresh rosemary
    • ½ cup chopped pitted kalamata olives
    • ½ teaspoon chopped fresh rosemary
    • 9 cups vertically sliced yellow onion (about 2 1/2 pounds)
    • Topping:
    • 1 tablespoon cornmeal
    • 1 tablespoon olive oil
    • 2 tablespoons 1% low-fat milk
    • 9 cups vertically sliced yellow onion (about 2 1/2 pounds)
    • 1 tablespoon olive oil
    • Cooking spray
    • 1 tablespoon cornmeal
    • 1 tablespoon olive oil
    • ½ teaspoon chopped fresh rosemary
    • ½ cup (2 ounces) crumbled goat cheese
    • Dough:
    • 3 garlic cloves, chopped
    • 9 cups vertically sliced yellow onion (about 2 1/2 pounds)
    • ½ cup (2 ounces) crumbled goat cheese
    • ½ cup chopped pitted kalamata olives
    • Topping:
    • 1 tablespoon cornmeal
    • Topping:
    • 2 tablespoons 1% low-fat milk
    • 9 cups vertically sliced yellow onion (about 2 1/2 pounds)
    • ½ teaspoon chopped fresh rosemary
    • 1/8 teaspoon freshly ground black pepper
    • 1/8 teaspoon freshly ground black pepper
    • 2 canned anchovy fillets, patted dry and mashed
    • 1 tablespoon olive oil
    • 1 tablespoon olive oil
    • 2 ¼ cups all-purpose flour, divided
    • 2 canned anchovy fillets, patted dry and mashed
    • Cooking spray
    • ½ teaspoon salt
    • 1 tablespoon olive oil
    • 1 teaspoon chopped fresh thyme
    • Dough:

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 wel...

View full recipe at My Recipes

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