This onion tart from the south of France is more like a pizza than a pastry tart. The thinly rolled yeast dough is topped with mounds of sweet caramelized onions and something salty - either thin strips of anchovy or pitted dry-cured olives. The sweet and salt combination provides the unique flavor hit.
For the dough:
1/4 cup warm water
1 pkg. active dry yeast
1/4 cup whole wheat flour
2 Tbl. olive oil
1/2 tsp. salt
1/2 cup warm water
about 2 cups unbleached flour
1 Tbl. olive oil
Dissolve the yeast in the warm water. Whisk in the wheat flour. Cover in place in warm spot to proof for 1/2 hour or until bubbling. Add the olive oil, water, and salt. Mix well. Start adding the flour, mixing as you go. When you’ve used almost all the flour, turn dough out onto board and hand knead, adding the rest of the flour as needed. Keeping kneading until dough is smooth and elastic. Place olive oil in bowl, add dough ball and rotate to coat with oil. Cover bowl and let rise in warm place until double in size.
For the onions:
2 large onions, halved and sliced thin
1 tsp. fresh thyme or 1/4 tsp. dried
2 Tbl. olive oil
2 cloves garlic, minced
dash salt
In a heavy stockpot, heat the oil over low heat. Add the onion,
thyme, garlic and salt. Cover and sweat the onions for 5 mins.
Remove cover, and keep cooking over very low heat for about 30
minutes, stirring frequently to prevent sticking. Onions will turn
golden brown and taste very sweet.
Preheat oven to 450°.
tart dough
onions
1/2 cup grated parmesan cheese
12 dry-cured olives, pitted and halved OR 6 six anchovy filets.
Roll out into 10” circle. Place on baking sheet and make dough rim
slightly thicker.
Top with grated parmesan, and the onions. Dot with olives or fan
anchovy like spokes of wheel.
Bake in top third of oven for 8-10 minutes, or until crust is golden
brown.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge