For the dough
In work bowl for food processor fitted with plastic dough blade, pulse flour yeast and slat to combine about 5 second pules. With machine running slowly add oil, then water, through feed tube, continue to process until dough forms ball about 15 seconds. Generously dust work surface and knead lightly shaping dough into ball. Lightly oil 1 quart measuring cup cover tightly with plastic wrap and set aside in a draft free spot until doubled in volume 1 to 11/2 hours
For the caramelized onions
While dough is rising, heat oil in a 12 inch nonstick skillet over high heat until shimmering but not smoking stir in onions, salt, and brown sugar and cook stirring frequently until moisture released by onions has evaporated and onions begin to brown, about 10 minutes. Reduce heat to medium golden brown, about 20 minutes longer. Off heat stir in water; transfer to a bowl and set aside. Adjust oven rack to lowest position set baking stone on rack and heat oven to 500 degrees
To shape and top and bake dough
When dough has doubled remove from measuring cup and divide into 2 equal pieces using a dough scraper. Working with one piece at a time form each piece into rough ball by gently pulling the edges of dough together and pinching to seal. With floured hands turn dough ball seam side down. Cupping dough with both hands, gently push dough in circular motion to form taut ball. Repeat with second piece. Brush each lightly with oil, cover with plastic wrap and let rest 10 minutes. Meanwhile, cut two 20 inch lengths parchment paper and set aside.
Coast fingers and ;alms of hands generously with oil. Using dough scraper, loosen 1 piece of dough from work surface. With well-oiled hands, hold dough aloft and gently stretch to 12 inch length. Place on parchment sheet and gently dimple surface of dough with finger tips. Usiong oiled palms, push and flatten dough into 14-8 inch oval
Brush dough with oil and sprinkle with 1/4 teaspoon pepper. Leaving 1/2 inch border around edge, sprinkle 1/4 cup olives, 1 T chopped anchovies and 1 t thyme evenly over dough then evenly scatter with half of the onions. Arrange 6 whole anchovy fillets if using on a tart and sprinkle with fennel seeds. If using. Slip parchment with tart onto pizza peel and slide onto hot baking stone. Bake until deep golden brown 13-15 minutes. While first tart bakes, shape and top second tart.
Remove tart from oven with peel or pull parchment onto baking sheet; transfer tart to cutting board and slide parchment out from under tart. Cool 5 minutes; sprinkle with 1-1/2 t parsley if using Cut tart in half lengthwise, then cut crosswise to form 8 pieces serve immediately. While first tart cools, bake second tart.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1144g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 272 (13%)|
|Amt Per Serving||% DV|
|Total Fat 30.2g||40 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 42mg||13 %|
|Sodium 461.4mg||16 %|
|Potassium 1633.8mg||43 %|
|Total Carbohydrate 430g||126 %|
|Dietary Fiber 18.3g||73 %|
|Sugars, other 411.6g|
|Protein 43.1g||62 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2128
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