-CRUST-
3/4 c Bread flour
3/4 c All-purpose flour
1/2 ts Salt
1/4 c Cold butter; plus
2 tb Cold butter; cubed
2 tb Olive oil
3 tb Ice water
-CARAMELIZED ONIONS-
8 Onions; thinly sliced
1/4 c Olive oil
1 sm Sprig rosemary
ASSEMBLY
Salt and pepper
5 1/2 oz Goat cheese; one log
1/4 c Pitted green olives
1 Red bell pepper; roasted,
-peeled and cut in thin
-strips
CRUST. Put bread flour, all-purpose flour and salt in food processor and
pulse to combine. Add butter and olive oil and process until thoroughly cut
into flour. Add ice water and process until dough forms ball. Remove from
food processor and press into disk. Wrap tightly and refrigerate at least 1
hour.
CARAMELIZED ONIONS. Combine onions, olive oil and rosemary in large
skillet. Cover and cook over medium heat until onions release their water,
about 15 minutes. Stir, reduce heat to low and cook, stirring frequently,
until onions begin to brown, about 1 hour. Remove lid and continue cooking
over low heat, stirring frequently, until onions are deep brown, 30 to 45
minutes. Do not let onions scorch.
Set strainer over bowl. Remove rosemary and turn onions into strainer. Set
aside until onions are drained of all oil.
ASSEMBLY. Remove tart dough from refrigerator and roll out 1/4-inch thick.
Place in tart pan with removable bottom, folding double along edge to make
sturdy rim.
Spoon onions across bottom of tart pan. Season lightly with salt and
pepper. Dot goat cheese over onions. Scatter olives over goat cheese and
arrange pepper strips over all.
Bake at 400 degrees until crust is browned and cheese is melted, about 45
minutes.
[6 servings. Each serving: 494 calories; 497 mg sodium; 43 mg cholesterol;
32 grams fat; 43 grams carbohydrates; 11 grams protein; 1.46 grams fiber. ]
Notes: Recipe taken from “In The Kitchen: Onions: Sweet ‘N’ Slow,”
Yields
6 servings