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Rustic Caramelized Onion Tart Recipe

Rustic Caramelized Onion Tart Recipe

This French pizza is a savory specialty from Nice. While it calls for mild, tender Vidalia onions–one of the great pleasures of spring!–you can use other yellow onions if Vidalias are unavailable and still end up with a deliciously satisfying meal.

Caramelizing the onions makes them richly sweet, and using frozen pizza dough makes this free-form tart so easy to make. Serve with a simple salad or side, and you have a great supper!

INGREDIENTS
1/4 cup extra-virgin olive oil
2 large Vidalia or other sweet yellow onions, thinly sliced
Salt and freshly ground black pepper
1 frozen pizza dough, thawed
1/2 cup pitted and halved nicoise olives

1. Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add the onions, cover, and cook until softened, about 5 minutes. Season with salt and pepper to taste, reduce heat to low and continue to cook, stirring a few times, until the onions are very soft, golden brown, and caramelized, 30 to 40 minutes. Remove from the heat and allow to cool.

2. Punch the dough down. On a lightly floured work surface, roll out into a rectangular shape about 1/4 inch thick. Transfer to a lightly oiled baking sheet, cover with a cloth, and let rise in a warm place for 30 minutes. Meanwhile, preheat the oven to 400F.

3. Drizzle the dough with the remaining 2 tablespoons olive oil. Spread the onions on top and dot with the olives. Bake on the bottom oven rack until the crust is golden brown, 30 to 35 minutes. Let cool slightly cut into squares, and serve warm or at room temperature.

Serves 4.

Read more: Food, All recipes, Entrees

Adapted from Vegan Planet, by Robin Robertson (Harvard Common Press, 2003). Copyright (c) 2003 by Robin Robertson. Reprinted by permission of Harvard Common Press.
Adapted from Vegan Planet, by Robin Robertson (Harvard Common Press, 2003).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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22 comments

+ add your own
8:01AM PDT on May 1, 2014

I love the simplicity of the recipe. Hope it tastes good too.

7:48AM PDT on May 1, 2014

thanks

9:37AM PDT on Aug 15, 2013

ty

9:27AM PDT on Aug 15, 2013

dont care for olives. mabey use mushrooms. thanks

8:31PM PDT on Jul 13, 2013

This does sound good easy too! Onion tart!
Thank You

4:59AM PDT on Jul 13, 2013

Good recipe,Thanks for sharing

12:24PM PDT on Jun 22, 2013

Thanks

6:04AM PDT on Mar 21, 2013

Copied and saved. I'm thinking of putting blobs of my fresh ricotta on top once it comes out of the oven.

10:52AM PST on Feb 23, 2013

Thanks.

12:23PM PST on Dec 3, 2012

yum

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