Recipe for cooking onion tart

Recipes from France :: French Side Dishes

This is a rustic French bread featuring the Provençal touch of olive oil and anchovies and cured olives of the Mediterranean.

1 (16 ounce) loaf frozen bread dough
3 Tbsp. olive oil or canola (or other vegetable) oil
3 large onions, thinly sliced
1 Tbsp. snipped fresh basil or thyme
1/8 tsp. white pepper
2 (2 ounce) cans anchovy fillets, drained
10 oil-cured Greek olives, cut into halves and pitted

Thaw bread dough as directed on pkg.. Heat oil in 10-in. skillet until hot. Stir in onions; reduce heat. Cover and cook, stirring occasionally, until onions are very tender, about 25 mins. Stir in basil and white pepper. Shape dough into flattened rectangle on lightly floured surface. Roll dough with floured rolling pin into a 14 x 11-in. rectangle. Place on lightly greased cookie sheet; let rest 15 mins.

Spoon onion mixture in an even way over dough to within 1 in. of edge. Arrange anchovies in lattice pattern on onions. Top with olives. Let tart rest 15 mins.

Preheat oven to 425 degrees fahrenheit. Bake until crust is brown, 15 to 20 mins. Makes 8 to 10 servings.