AmericanFrench

French Onion Tart

Name: French Onion Tart
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2/3 cup warm water (between 110 - 115ºF); 2 1/4 teaspoons active dry yeast (1 package); 3 tablespoons extra-virgin olive oil; 3/4 teaspoon Kosher salt; 2 cups all-purpose flour; 1 tablespoon dried herbes de Provence; 3 tablespoons unsalted butter; 1 large red onion -- thinly sliced; 2 large yellow onions -- thinly sliced; 1 tablespoon dried herbes de Provence; Kosher salt and freshly ground black pepper; 1 tablespoon capers; 4 anchovie fillets (minced); extra-virgin olive oil (for drizzling); 1/3 cup chopped sun-dried tomatoes; Maldon or other crunchy sea salt

The French Onion Tart is like a pizza without cheese. While it doesn't have cheese, it pairs. perfectly alongside a soft cheese like Delice de Bourguignon.

By Chef Laura Bonicelli

anchoviescaperssun-dried tomatoes

Prep Time

20 min

Cook Time

25 min

Total Time

45 min

Servings

6 servings

Ingredients

crust

2/3 cupwarm water (between 110 - 115ºF)
2 1/4 teaspoonsactive dry yeast (1 package)
3 tablespoonsextra-virgin olive oil
3/4 teaspoonKosher salt
2 cupsall-purpose flour
1 tablespoondried herbes de Provence

topping

3 tablespoonsunsalted butter
1 large red onion -- thinly sliced
2 large yellow onions -- thinly sliced
1 tablespoondried herbes de Provence
Kosher salt and freshly ground black pepper
1 tablespooncapers
4 anchovie fillets (minced)
extra-virgin olive oil (for drizzling)
1/3 cupchopped sun-dried tomatoes
Maldon or other crunchy sea salt

Instructions

1
Measure the water in a 2-cup liquid measure. Stir in the yeast and let sit for 5 minutes. Stir in the oil and salt.
2
Put the flour and herbs in the bowl of a food processor fitted with a metal blade. Pour in the yeast mixture and process for 1 minute, until the dough forms and becomes smooth. Place the dough in a well-oiled bowl; turn the dough to coat with the oil. Cover the bowl with plastic wrap and place in a warm place to rise for 1 hour.
3
While the dough is rising, heat a medium-sized skillet over medium heat. Add the onions and herbs, Saute, often stirring for 20 minutes, until very soft. Season with salt and pepper.
4
Preheat oven to 425ºF. Generously oil a baking sheet.
5
Put the dough on the pan, and using your fingers, press and push it into a 9X13-inch rectangle.
6
Top the dough evenly with the onion mixture and sprinkle with the capers, and anchovies. Drizzle with olive oil. Bake for 15 minutes, remove the tart from the oven and sprinkle evenly with the tomatoes. Return the tart to the oven and bake and additional 5 to 10 minutes for a total of 20 to 25 minutes, until the tart is golden brown. Sprinkle lightly with sea salt and serve.

Nutrition (per serving)

317

Calories

Protein

40g

Carbs

14g

Fat

Fiber

353mg

Sodium