Olives tart

Yield: 1 servings

Measure Ingredient
½ pounds Chilled unsalted butter; cut up
2 tablespoons Unsalted butter
1 \N Spanish onion; thinly sliced
\N \N Figs Pizza Dough; (see recipe)
3 tablespoons Chopped mixed fresh herbs such as
\N \N Rosemary; sage, oregano, thyme,
\N \N And flat-leaf parsley
6 teaspoons Olive oil
½ cup Black-Olive Paste; (see recipe)
1 cup Assorted black and green olives; pitted
⅔ cup Crumbled goat cheese
6 \N Anchovy fillets - (to 8); chopped
\N \N Freshly-ground black pepper

Preheat oven to 450 degrees with a pizza stone on the center rack.

In a large saute pan over medium heat, melt 2 tablespoons butter. Add the onion, and cook until soft and golden, about 10 to 12 minutes. Set aside to cool.

On a lightly floured surface, roll out dough ½-inch thick and 10 inches in diameter. Evenly scatter butter over dough. Sprinkle with herbs. Fold dough into thirds, like a business letter. Roll out dough again, and repeat folding process. Set dough aside, and let rest until no longer elastic, 30 to 45 minutes.

Divide dough in half. Working with one piece of dough, roll into a 10-inch round, about ¼-inch thick. Place on pizza peel, and fold over 1 inch of the dough around the edges, forming an edge all the way around. Drizzle with 2 teaspoons olive oil, and spread with ¼ cup black-olive paste. Add ½ cup onions in an even layer, and scatter with ⅓ cup olives and ⅓ cup goat cheese. Season with pepper. Place 3 to 4 anchovies on the top of the tart.

Transfer tart to oven, and bake on pizza stone until crisp and golden brown and the goat cheese is slightly browned, about 10 to 12 minutes. Remove from oven, and drizzle with 1 teaspoon olive oil. Repeat with second dough ball and remaining ingredients. May be served warm or at room temperature.

Makes two 10-inch tarts.

Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "2 tarts" Per serving: 844 Calories (kcal); 77g Total Fat; (81% calories from fat); 25g Protein; 15g Carbohydrate; 141mg Cholesterol; 270mg Sodium Food Exchanges: 0 Grain(Starch); 3½ Lean Meat; 2 ½ Vegetable; 0 Fruit; 13 ½ Fat; 0 Other Carbohydrates

Recipe by: Recipe from Todd English and Sally Sampson Converted by MM_Buster v2.0n.

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