Caramelized Onion Tart with Black Olives
You can find pizza dough in the supermarket's refrigerated or freezer aisle, or you can buy it from your local pizza parlor - most will sell you an unbaked ball of dough. No matter where you buy it, pizza dough varies in composition, which affects baking time. Keep an eye on your tart so that it doesn't burn.
3 tablespoons olive oil, plus extra for pan
Cornmeal or flour, for pan
1 ball prepared pizza dough (about 1 pound)
3 large onions (about 1 ½ pounds), very thinly sliced
Salt and pepper, to taste
1 teaspoon chopped fresh thyme or ½ teaspoon dried
10 black olives, such as Nicoise, pitted and coarsely chopped
1. Preheat oven to 425° F. Brush a large baking sheet with oil; sprinkle with flour or cornmeal. Roll out dough on a lightly floured counter to a 10-by-14-inch rectangle. Transfer to a prepared sheet; let dough rest 30 minutes while you cook the onions.
2. Warm 3 tablespoons oil in a large skillet over low heat. Add onions, salt, and pepper. Cook 30 minutes, stirring often, until onions turn light golden, but not brown. Remove from heat; stir in thyme.
3. Spread onions evenly over dough; dot with olives. Bake 13 minutes, until crisp and hot. Serve warm or at room temperature.
To pit olives, hit them with the flat side of a knife to break the flesh, remove the pit, and set the olive pieces aside to garnish the tart.
Some of my best recipes come from wakes. I got this at Wally Porter's. Such a dear man.
Recipe from "Debbie Macomber's Cedar Cove Cookbook."