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Caramelized Onion Tart

Source of Recipe


From "Saveur: The New Classics"



List of Ingredients



• 1¼-ounce package active dry yeast
  
• 1 cup water, heated to 115° F.
  
• 3 cups flour
  
• ¾ cup extra-virgin olive oil, plus more for greasing
  
• 1 Tbsp kosher salt, plus more to taste
  
• 20 oil-packed anchovy filets, drained and finely chopped
  
• 4 sprigs fresh thyme
  
• 2 sprigs fresh rosemary
  
• 2 bay leaves
  
• Freshly ground black pepper, to taste
  
• ½ cup pitted, halved black olives
  






Instructions



1. Make the dough:
   Whisk together yeast and water in a large bowl; let sit until foamy, about 10 minutes. Add flour, ¼ cup oil, and salt and stir until dough forms; transfer to a floured work surface and knead until smooth, about 6 minutes. Transfer to a greased bowl, cover with plastic wrap, and let sit in a warm spot until doubled in size, about 1 hour.
   
   
2. Meanwhile, make the topping:
   Heat remaining ½ cup oil in a 6-quart saucepan over medium-low heat. Add anchovies and cook, stirring, until dissolved in the oil, about 7 minutes. Add onions, thyme, rosemary, bay leaves, and salt and pepper and cook, covered and stirring occasionally, until reduced and softened, about 1 hour. Uncover and cook, stirring occasionally, until liquid evaporates and onions are golden brown, about 30 minutes. Remove from heat and discard herb sprigs and bay leaves; let cool.
   
   
3. Heat oven to 425° F.
   Uncover dough and transfer to a work surface; using a rolling pin, roll dough into a 12" x 18" rectangle. Transfer dough rectangle to a greased 13" x 18" rimmed baking sheet and then cover evenly with onion mixture; place olive halves decoratively over onion mixture. Cover tart loosely with plastic wrap and let sit until dough is puffed, about 1 hour. Bake until golden brown at the edges, about 20 minutes. Let cool for 10 minutes before cutting into squares to serve.
   
   Serves 12