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Mediterranean Onion Tart

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

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

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

Hide Images
  • 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

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
80
% Daily Value
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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