Mediterranean Onion Tart

No need to travel all the way to Provence. This authentic onion tart will transport your taste buds all the way to the Mediterranean.

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Prep Time 25 min
Total Time 1 hr 40 min
Servings 0

Ingredients

1: loaf (16 ounces) frozen white or whole wheat bread dough

3: tablespoons olive or vegetable oil

3: large onions, thinly sliced

1: tablespoon chopped fresh basil or thyme leaves or 1 teaspoon dried basil leaves or thyme leaves

1/8: teaspoon white pepper

2: cans (2 ounces each) anchovy fillets, drained

10: oil-cured Greek olives, cut in half and pitted

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Directions

1 Thaw bread dough as directed on package. Lightly grease cookie sheet.
2 Heat oil in 10-inch skillet over medium heat. Stir in onions; reduce heat to low. Cover and cook about 25 minutes, stirring occasionally, until onions are very tender. Stir in basil and white pepper.
3 Flatten dough into rectangle on lightly floured surface. Roll dough with floured rolling pin into 14x11-inch rectangle. Place on cookie sheet; let stand 15 minutes.
4 Spoon onion mixture evenly over dough to within 1 inch of edges. Arrange anchovies in lattice pattern on onions. Top with olives. Let stand 15 minutes.
5 Heat oven to 425ºF. Bake 15 to 20 minutes or until crust is golden brown.

EXPERT TIPS

Expert Tips

If you're looking for that homemade bread dough flavor, go ahead and use from-scratch bread dough instead of the frozen. Bread machine users can make dough using the dough cycle for a one-pound loaf.

If olive pitting isn't your thing, look for pitted oil-cured Greek olives in specialty food stores.

Got questions? Our experts have the answers. Ask Betty now.