Three-onion, sun-dried tomato, olive tart
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A; (1/4-ounce) package | ||
| ; (about 2 1/2 | ||
| ; teaspoons) active | ||
| ; dry yeast | ||
| A pinch of sugar | ||
| ¼ | cup | Plus 2/3 cup lukewarm water |
| 2¾ | cup | All-purpose flour; up to 3 |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Olive oil |
| 1 | pounds | White or yellow onions; chopped fine (about |
| ; 3 cups) | ||
| ½ | cup | Sour cream |
| 2 | larges | Eggs |
| 1 | cup | Thinly sliced red onion |
| ⅓ | cup | Thinly sliced scallion greens |
| ¼ | cup | Minced drained sun-dried tomatoes packed |
| ; in oil | ||
| ⅓ | cup | Minced Kalamata or other brine-cured |
| ; black olives | ||
Directions
In a small bowl proof the yeast with the sugar in ¼ cup of the water for 5 minutes, or until the mixture is foamy. In a large bowl stir together 2¾ cups of the flour, the salt, 1 tablespoon of the oil, the remaining ⅔ cup water, and the yeast mixture until the mixture forms a dough and knead the dough on a lightly floured surface, kneading in enough of the remaining ¼ cup flour to form a soft dough. Knead the dough for 8 to 10 minutes more, or until it is smooth and elastic, and form it into a ball. Transfer the dough to a lightly oiled bowl, turning it to coat it well, and let it rise, covered loosely, in a warm place for 1 ½ hours, or until it is double in bulk.
In a heavy skillet cook the white onions in the remaining 1 tablespoon oil over moderate heat, stirring occasionally, until they are softened and golden and let them cool. In a bowl whisk together the sour cream and the eggs and stir in the white onions and salt and pepper to taste.
Punch down the dough and roll it into a 17- by 13-inch rectangle on a lightly floured surface. Transfer the rectangle to a large baking sheet, with your fingers form a ¼-inch rim around the edges of the rectangle, and spread the sour-cream mixture evenly over the dough. Scatter the red onion and the scallion greens over half the dough and scatter the sun-dried tomatoes and the olives over the remaining half. Bake the tart in the middle of a preheated 350F. oven for 25 minutes, transfer it to a rack, and let it cool for 10 minutes. Cut the tart into 2-inch-wide diamonds.
Makes about 24 diamonds.
Gourmet December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.