Three-onion, sun-dried tomato, olive tart

1 servings

Ingredients

Quantity Ingredient
A; (1/4-ounce) package
; (about 2 1/2
; teaspoons) active
; dry yeast
A pinch of sugar
¼ cup Plus 2/3 cup lukewarm water
2¾ cup All-purpose flour; up to 3
1 teaspoon Salt
2 tablespoons Olive oil
1 pounds White or yellow onions; chopped fine (about
; 3 cups)
½ cup Sour cream
2 larges Eggs
1 cup Thinly sliced red onion
⅓ cup Thinly sliced scallion greens
¼ cup Minced drained sun-dried tomatoes packed
; in oil
⅓ cup Minced Kalamata or other brine-cured
; black olives

Directions

In a small bowl proof the yeast with the sugar in ¼ cup of the water for 5 minutes, or until the mixture is foamy. In a large bowl stir together 2¾ cups of the flour, the salt, 1 tablespoon of the oil, the remaining ⅔ 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 ¼ 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 ½ 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 ¼-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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Converted by MM_Buster v2.0l.

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