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Mediterranean Onion Tart

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  • Prep 25 min
  • Total 1 hr 40 min
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No need to travel all the way to Provence. This authentic onion tart will transport your taste buds all the way to the Mediterranean.
By Betty Crocker Kitchens
Updated Aug 11, 2004
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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

Steps

  • 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 425°F. Bake 15 to 20 minutes or until crust is golden brown.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    If olive pitting isn't your thing, look for pitted oil-cured Greek olives in specialty food stores.

Nutrition

240 Calories, 9 g Total Fat, 9 g Protein, 33 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
80
Total Fat
9 g
Saturated Fat
2 g
Cholesterol
15 mg
Sodium
870 mg
Potassium
230 mg
Total Carbohydrate
33 g
Dietary Fiber
2 g
Protein
9 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
14%
14%
Exchanges:
2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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