Onion & Tomato Tart with Anchovies
Yield
servingsPrep
35 minCook
10 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil
|
|
| 3 | pounds |
onions
sliced |
|
| 2 | tablespoons |
garlic
slivered |
|
| 2 | teaspoons |
oregano
fresh or 1 teaspoon dried |
|
| 1 | teaspoon |
rosemary leaves
chopped |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 2 | cups |
tomatoes
seeded, diced or 2 cups canned, drained, diced |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 2 | ounces |
anchovy fillets
canned, rinsed well, patted dry |
|
| ¾ | cup |
olives
nicoise or kalamate, pitted, halved |
*
|
| Basic pizza dough | |||
| 2 ½ | teaspoons |
yeast, active dry
|
|
| ½ | teaspoon |
sugar
|
|
| ¾ | cup |
water
lukewarm |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil
|
|
| 1.4 | kg |
onions
sliced |
|
| 3E+1 | ml |
garlic
slivered |
|
| 1E+1 | ml |
oregano
fresh or 1 teaspoon dried |
|
| 5 | ml |
rosemary leaves
chopped |
|
| 15 | ml |
parsley leaves
chopped |
|
| 473 | ml |
tomatoes
seeded, diced or 2 cups canned, drained, diced |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 57.8 | ml/g |
anchovy fillets
canned, rinsed well, patted dry |
|
| 177 | ml |
olives
nicoise or kalamate, pitted, halved |
*
|
| Basic pizza dough | |||
| 13 | ml |
yeast, active dry
|
|
| 2.5 | ml |
sugar
|
|
| 177 | ml |
water
lukewarm |
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 45 | ml |
olive oil
|
|
Directions
Prepare pizza dough according to recipe and let rise in a warm place while preparing topping.
Basic pizza douhg: Mix the yeast, sugar, ½ cup water and ¼ cup flour together in a bowl and let proof for 10 minutes.
Mixture should look frothy. Add remaining flour, salt and olive oil and mix well.
Turn out onto a lightly floured work surface and knead for 8 to 10 minutes or until dough is elastic and smooth.
Alternately you can do this with the dough hook in a heavy duty mixer.
Dough should feel moist and tender. If it's too stiff, add a bit more water.
Place dough in an oiled bowl and turn to coat it evenly.
Topping: Heat 2 tablespoons of olive oil in a sauté pan and sauté the onions, garlic, oregano, rosemary and parsley over moderate heat until lightly browned.
Add tomatoes and remove from heat.
Season with salt and pepper and cool.
Roll out dough into a large rectangle, ¼ inch or so thick and place on a pizza peel or back of a baking sheet which has been liberally sprinkled with corn meal.
Spread the tomato-onion mixture evenly over top of dough to within ½ inch of edge.
Arrange the anchovies in a lattice fashion on top and place a pitted olive in the middle of each section.
Drizzle with remaining 2 tablespoons of olive oil. Slide tart off onto the brick or tiles in a preheated 500 degrees F oven and bake for 8 to 10 minutes or until crust is golden and crisp.
Serve warm or at room temperature.
