Try this Three-Onion, Sun-Dried Tomato, Olive Tart recipe, or contribute your own.
Suggest a better descriptionIn a small bowl proof the yeast with the sugar in 1/4 cup of the water for 5 minutes, or until the mixture is foamy. In a large bowl stir together 2 3/4 cups of the flour, the salt, 1 tablespoon of the oil, the remaining 2/3 cup water, and the yeast mixture until the mixture forms a dough and knead the dough on a lightly floured surface, kneading in enough of the remaining 1/4 cup flour to form a soft dough. Knead the dough for 8 to 10 minutes more, or until it is smooth and elastic, and form it into a ball. Transfer the dough to a lightly oiled bowl, turning it to coat it well, and let it rise, covered loosely, in a warm place for 1 1/2 hours, or until it is double in bulk. In a heavy skillet cook the white onions in the remaining 1 tablespoon oil over moderate heat, stirring occasionally, until they are softened and golden and let them cool. In a bowl whisk together the sour cream and the eggs and stir in the white onions and salt and pepper to taste. Punch down the dough and roll it into a 17- by 13-inch rectangle on a lightly floured surface. Transfer the rectangle to a large baking sheet, with your fingers form a 1/4-inch rim around the edges of the rectangle, and spread the sour-cream mixture evenly over the dough. Scatter the red onion and the scallion greens over half the dough and scatter the sun-dried tomatoes and the olives over the remaining half. Bake the tart in the middle of a preheated 350F. oven for 25 minutes, transfer it to a rack, and let it cool for 10 minutes. Cut the tart into 2-inch-wide diamonds. Makes about 24 diamonds. Gourmet December 1992
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Serving Size: 1 Serving (1213g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1020 | ||
Calories from Fat: 664 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.8g | 98 % | |
Saturated Fat 26.5g | 132 % | |
Monounsaturated Fat 28.4g | ||
Polyunsanturated Fat 8.3g | ||
Cholesterol 2159.8mg | 665 % | |
Sodium 778.2mg | 27 % | |
Potassium 1100.8mg | 29 % | |
Total Carbohydrate 25.2g | 7 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 20.9g | ||
Protein 67.1g | 96 % | |
Powered by: USDA Nutrition Database 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: 1020
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