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Caramelized Onion Tart
4
1
2
Basic; (4−inch) pie dough rounds (like a flat disc)
Tablespoon Butter
Cup Julienne yellow onions
Salt; to taste
Freshly−ground black pepper; to taste
1
1
1
1
1
/4 Cup Roasted garlic
Anchovy
/4 Cup Goat's cheese
/4 Cup Grated Parmigiano−Reggiano cheese
2 Nicoise olives; pitted, halved
Drizzle of extra−virgin olive oil
1
/2 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees. Place the dough rounds on a parchment−lined
baking sheet pan. In a saute pan, over medium heat, melt the butter. Add the
onions. Season with salt and pepper. Saute until caramelized, about 8
minutes. Remove from the heat and cool. In a mixing bowl, combine the garlic
and anchovy. Using the back of a spoon, mash the anchovy and mix thoroughly.
Season with black pepper. Spread the roasted garlic mixture, evenly over the
dough. Spread the caramelized onions over the garlic mixture. Crumble the
goat's cheese over the onion mixture. Sprinkle with the Parmesan cheese.
Place 6 olive halves over each round and drizzle with the olive oil. Bake
until golden brown, about 8 minutes. Serve warm. This recipe yields 4
servings.
Caramelized Onion Tart
85
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