Old West Onion Tart
Makes 6 to 8 servings
Baking Time: 40 min.
cup warm water
1 package (1/4-ounce)
active dry yeast
2 cups all-purpose
(Walla Walla or Vidalia)
1/8 cup chopped fresh herbs (rosemary,
black pepper (to taste)
1/8 cup minced garlic
Put warm water in a measuring cup and add yeast. Set aside
for 5 minutes. While yeast is proofing, sift 1-2/3 cups flour and 1/4
teaspoon salt together and stir.
Make a well in the center, then pour in the proofed yeast. Crack the egg into the center of the well.
With a fork, start slowly stirring wet ingredients in the
middle, gradually incorporating the dry ingredients into the wet
ingredients. Turn onto a floured surface, knead in last 1/2 cup flour
and continue kneading for about 5 minutes to get smooth, satiny
Coat the dough with a 1/8 cup oil and rub dough around the
bowl to coat. Drape a clean, wet dishtowel over the bowl and put in a
warm place o rise until doubled in bulk, about 45 minutes for
quick-rising yeast or 1 1/2 hours for regular yeast.
Caramelized Onion Topping:
Peel onions and cut in half, hen slice thinly into
half-rounds. Heat a 12-inch sauté pan, then add 1/4 cup oil.
Add herbs and salt and cook over low heat for about 5
minutes. Add onions and pepper and stir to coat.
Cover with a circle of wax paper, cut to fit inside the
pan with a hole cut in the center. (This will allow the onions
to "sweat" while trapping the moisture; the onions will become
soft and limp without browning.)
Cook over low heat for about 15minutes. Add minced garlic and cook for another 15 minute, stirring
every 10 minutes.
Assembling the Tart:
Turn risen dough onto an ungreased cookie sheet and press
out with fingertips until the dough meets the edges of the pan. Turn onions onto dough and distribute evenly, leaving a
Set aside to rest and rise for 30 minutes if using
quick-rising yeast or 1 hour for regular yeast.
Preheat the oven to 350° F
.Bake for about 40 minutes or until brown on edges. Let rest for 5 minutes.
Cut into squares and serve warm as an appetizer, or with a
green salad as a luncheon dish.
"You can judge a man by the hoss he
rides; you can judge a cow outfit by the grub it serves."