* Exported from MasterCook *
Warm Olive and Caramelized Onion Tart - Mediterranean
Recipe By : "Weir Cooking: Recipes from the Wine Country" by Joanna Weir, (Time-Life Books, 1999).
Serving Size : 6 Preparation Time :0:00
Categories : LowerCarbs Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour -- plus more for rolling dough
1/3 cup cake flour
Salt
Black pepper -- freshly ground, to taste
12 tablespoons butter -- (1 1/2 sticks) cut into 1/2-inch cubes, frozen for 1 hour
Ice water
3 tablespoons extra-virgin olive oil
5 medium yellow onions -- thinly sliced
3 cloves garlic -- chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1 cup tomaotes -- peeled, seeded and chopped
2 anchovy fillets -- boned, soaked in cold water for 10 minutes, patted dry, mashed
1/2 cup imported black olives -- pitted and coarsely chopped
Combine 1 cup all-purpose flour and the cake flour in a bowl and freeze for 1 hour. On a work surface, mix the frozen flour with 1/2 teaspoon salt. Add the cold butter and cut into 1/4-inch pieces, using a metal pastry scraper. Add ice water until the mixture almost holds together, as much as 1/4 cup.
Turn out onto a lightly floured board and press together as best you can to form a rough rectangular shape. There will be large chunks of butter showing. Work quickly and do not knead.
Roll out the dough into a 1/2-inch-thick rectangle, about 7 by 5 inches. Fold the narrow ends toward the center to meet in the center. Fold in half again so that there are 4 layers.
Turn the dough a quarter of a turn. This is your first turn. Roll again to form a rectangle 1/2-inch thick. Repeat the folding process. This is your second turn.
Repeat the rolling and turning one more time. For the fourth turn, roll the dough and fold the dough into thirds as you would a business letter, wrap the dough in plastic wrap and refrigerate for 45 to 60 minutes.
Meanwhile, warm the oil in a skillet over low to medium-low heat. Add the onions, garlic, thyme and rosemary and cook over low heat, stirring occasionally, until the onions are soft and golden, 50 to 60 minutes. Add the tomatoes and continue to cook until almost dry, for 10 to 15 minutes. Stir in the anchovies and olives, season to taste with salt and pepper and set aside to cool.
Heat the oven to 400 degrees. On a floured surface, roll the dough to a 13- by 9-inch rectangle, 1/4-inch thick. Crimp the edges. Place the dough on a baking sheet. Cover the dough to within 1/2 inch of the edge with the onion mixture. Bake until the crust is golden and crisp, for 30 to 40 minutes.
Makes 6 servings.
Joanne Weir features this appetizer in "Weir Cooking: Recipes from the Wine Country" (Time-Life Books, 1999). The free-form tart is a menu must when you have a bounty of onions. Weir uses a shortcut puff pastry recipe for this, but store-bought frozen puff pastry dough can substitute, or use your favorite pie dough or phyllo dough. Follow the directions on the package for thawing and rolling out.
Cuisine:
"Mediterranean"
Source:
"Pittsburgh Tribune-Review"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 420 Calories; 32g Fat (66.4% calories from fat); 5g Protein; 31g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 388mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2689 0 900160
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