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Old West Onion Tart

Makes 6 to 8 servings

Cowboy Cooking Recipes from AlansKitchen.comBaking Time: 40 min.


  •    3/4  cup warm water

  •       1  package (1/4-ounce) active dry yeast

  •       2  cups all-purpose flour, divided

  • 1-1/4  teaspoons salt

  •       1  large egg

  •    1/8  cup olive oil, dived

  •       4  large onions (Walla Walla or Vidalia)

  •    1/8  cup chopped fresh herbs (rosemary, thyme, and oregano)

  •           Fresh ground black pepper (to taste)

  •    1/8  cup minced garlic



  1. 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.

  2. Make a well in the center, then pour in the proofed yeast.  Crack the egg into the center of the well.

  3. 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 finish.

  4. 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:

  1. Peel onions and cut in half, hen slice thinly into half-rounds.  Heat a 12-inch sauté pan, then add 1/4 cup oil.

  2. Add herbs and salt and cook over low heat for about 5 minutes.  Add onions and pepper and stir to coat.

  3. 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.)

  4. Cook over low heat for about 15minutes.  Add minced garlic and cook for another 15 minute, stirring every 10 minutes.

Assembling the Tart:

  1. 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 quarter-inch border.

  2. 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

  1. .Bake for about 40 minutes or until brown on edges.  Let rest for 5 minutes. 

  2. Cut into squares and serve warm as an appetizer, or with a green salad as a luncheon dish.

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"You can judge a man by the hoss he rides; you can judge a cow outfit by the grub it serves."


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