Onion Tart…Pizza-style

In the New York Times this week there was a yummy sounding recipe for an onion tart, (the recipe for which I have included.)  But first, my own experience and the changes I made (subverting order once again).

I started with the WONDERFUL pizza dough from Lifesource which comes as whole wheat or spelt…slight preference here for whole wheat.

3 onions sliced thinly and browned

ricotta and creme fraiche combined

topped with onions and then BOTH olives and pancetta (instead of bacon…and I DID boil it)

I think 20 minutes would be long enough in the oven…the edges were over baked, but it was YUMMY!

City Kitchen: An Ordinary Bulb Turns Up the Wattage With Tarts (March 28, 2012)

FOR THE DOUGH:

1 teaspoon active dry yeast

180 grams (about 1 1/2 cups) all-purpose flour

1/2 teaspoon kosher salt

1 1/2 tablespoons melted butter or olive oil

FOR THE ONION TOPPING:

2 tablespoons butter or olive oil

3 large onions (about 1 1/2 pounds), sliced 1/8-inch thick

Salt and pepper

1/2 teaspoon caraway seeds (for bacon version only)

2 garlic cloves, minced (olive version only)

2 teaspoons fresh thyme, finely chopped (olive version only)

4 ounces ( 1/4 pound) fresh ricotta (or goat cheese for olive version)

4 ounces ( 1/4 pound) smoked bacon, cut in thick lardons (or pitted green olives for olive version)

4 ounces crème fraîche.

1. For the dough: In a mixing bowl, dissolve the yeast in 1/2 cup lukewarm water. Stir in 1/4 cup flour and let the mixture get bubbly, about 10 to 15 minutes. Add the kosher salt, butter or oil and remaining flour and mix to form a rough ball. Knead the dough (with hands or stand mixer) for about 5 minutes. Let rise, covered with a damp towel or plastic wrap, until doubled in size, about 1 hour. (Or refrigerate in a zippered plastic bag and let rise several hours or overnight.)

2. For the topping: Heat 2 tablespoons butter or olive oil in large skillet over medium-high burner. Add the onions and cook, stirring occasionally, until wilted and lightly browned, about 5 minutes. Season generously with salt and pepper. Stir in the caraway seeds (for the bacon version) or the garlic and thyme (for the olive version). Let cool to room temperature. Put the bacon, if using, in a small pan and cover with 1 inch water. Simmer for 2 minutes, then drain and cool.

3. Set oven to 375 degrees. Punch down the dough and knead into a smooth ball, then let it relax for a few minutes. Roll to a circle about 12 inches in diameter. Transfer to a 12- by 17-inch baking sheet lined with parchment. Stretch the dough to an elongated oval about 11 inches by 15 inches.

4. Mix the ricotta (or goat cheese) with half the crème fraîche and dab spoonfuls of the mixture evenly over the dough. Spread the cooked onions over the dough, leaving a half-inch border. Top with the reserved bacon (or olives), scattered evenly. Drizzle the tart with the remaining crème fraîche.

5. Bake for 30 to 35 minutes, turning the baking sheet if necessary, until well browned. Cool on a rack for a few minutes. Serve warm or at room temperature.

Yield: 4 to 6 servings.

A version of this recipe appeared in print on March 28, 2012, on page D2 of the New York edition with the headline: Onion Tart With Bacon or Olives.

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