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CRUST. Put bread flour, all-purpose flour and salt in food processor and pulse to combine. Add butter and olive oil and process until thoroughly cut into flour. Add ice water and process until dough forms ball. Remove from food processor and press into disk. Wrap tightly and refrigerate at least 1 hour. CARAMELIZED ONIONS. Combine onions, olive oil and rosemary in large skillet. Cover and cook over medium heat until onions release their water, about 15 minutes. Stir, reduce heat to low and cook, stirring frequently, until onions begin to brown, about 1 hour. Remove lid and continue cooking over low heat, stirring frequently, until onions are deep brown, 30 to 45 minutes. Do not let onions scorch. Set strainer over bowl. Remove rosemary and turn onions into strainer. Set aside until onions are drained of all oil. ASSEMBLY. Remove tart dough from refrigerator and roll out 1/4-inch thick. Place in tart pan with removable bottom, folding double along edge to make sturdy rim. Spoon onions across bottom of tart pan. Season lightly with salt and pepper. Dot goat cheese over onions. Scatter olives over goat cheese and arrange pepper strips over all. Bake at 400 degrees until crust is browned and cheese is melted, about 45 minutes. [6 servings. Each serving: 494 calories; 497 mg sodium; 43 mg cholesterol; 32 grams fat; 43 grams carbohydrates; 11 grams protein; 1.46 grams fiber. ] Notes: Recipe taken from "In The Kitchen: Onions: Sweet N Slow," By Russ Parsons !We got this recipe from the LA Times. Mastercook editing by firstname.lastname@example.org Recipe by: Russ Parsons, LA Times 08/19/98(wed) Posted to KitMailbox Digest by Roberta Banghart
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