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

Nutrition Facts

Per Serving (serves 6 servings)

Calories317

Total Fat14g

Cholesterol17mg

Sodium353mg

Total Carbohydrates40g

Dietary Fiber4g

Sugars2g

Protein8g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

1
Measure the water in a 2-cup liquid measure. Stir in the yeast and let sit for . 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 , 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 .
3
While the dough is rising, heat a medium-sized skillet over medium heat. Add the onions and herbs, Saute, often stirring for , 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 , remove the tart from the oven and sprinkle evenly with the tomatoes. Return the tart to the oven and bake and additional 5 to for a total of 20 to , until the tart is golden brown. Sprinkle lightly with sea salt and serve.