Recipe courtesy of Dominique Le Stanc
Episode: Nice
Onion Tart
Total:
1 hr 30 min
(including cooling time)
Active:
55 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
1 hr 30 min
(including cooling time)
Active:
55 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
1 hr 30 min
(including cooling time)
Active:
55 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Tart:
  • 1/4 cup olive oil, plus extra for greasing pizza pan
  • 1/2 cup milk
  • 1 ounce fresh yeast or 1 tablespoon plus 1 1/2 teaspoons active-dry yeast
  • 2 1/3 cups all-purpose flour
  • 2 tablespoons anchovy paste
Caramelized Onions:
  • 1/2 cup olive oil
  • 6 large yellow onions, peeled, halved and thinly sliced
  • 2 garlic cloves, peeled
  • 1 bouquet garni (made from bay leaf, parsley stems and thyme sprigs)
  • Generous pinch salt
  • Generous pinch freshly ground black pepper
  • 2/3 cup pitted black olives (preferably nicoise olives)

Directions

Special equipment: 12-inch pizza pan

For the tart: Use a pastry brush to lightly coat the pizza pan with olive oil. Stir the milk, yeast and 1/4 cup olive oil together in a medium bowl. Add the flour to the pizza pan and pour the yeast mixture over the flour. Use a fork to gently combine the ingredients together, forming a rough dough. Use your fingers to spread the dough evenly around the pan, flattening it out all the way to the edges of the pan. Spread the anchovy paste evenly over the dough. Cover the tart with a kitchen towel and set it aside to rest in a warm place for 30 minutes.

For the caramelized onions: While the dough rests, caramelize the onions. In a large frying pan, add the olive oil, onions, garlic, bouquet garni, salt and pepper. Cook over medium heat, stirring every 5 minutes, until the onions are sticky and golden brown, about 20 minutes. Remove and discard the garlic cloves and bouquet garni.

Preheat the oven to 475 degrees F.

Evenly spread the onions over the tart dough and bake until the crust is golden brown, 20 to 25 minutes. Transfer the tart from the pan onto a cooling rack. Arrange the olives over the top. Once the tart has cooled slightly, slide it onto a cutting board, slice it into 6 or 8 pieces and serve. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Onion Tarts

Recipe courtesy of Zoë François

Onion Tart

Recipe courtesy of Laura Calder

Onion Tarts

Caramelized Onion Tart

Recipe courtesy of Emeril Lagasse

Caramelized Onion Tart

Recipe courtesy of Cheryl Smith

Ratatouille Tart with Caramelized Onion-Tomato Jam

Recipe courtesy of Kelsey Nixon

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Junk Food Flip

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Man v. Food

8pm | 7c

Man v. Food

8:30pm | 7:30c

Man v. Food

9pm | 8c

Man v. Food

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Carnival Eats

11pm | 10c

Carnival Eats

11:30pm | 10:30c

Man v. Food

12am | 11c

Man v. Food

12:30am | 11:30c

Man v. Food

1am | 12c

Man v. Food

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Carnival Eats

3:30am | 2:30c

So Much Pretty Food Here