Savory Onion Tart Tarifi

Malzemeler

• . For The Crust: 8 Ounces Tipo 00 Flour, 3 Tablespoons Olive Oil, 1/2 Cup Dry White Wine, Pinch of Salt. For The Filling: 1 1/2 Pound Sweet Onions (Or Combination of Leeks & Onions), 3 Tablespoons Olive Oil, Salt & Pepper, 1/3 Cup Chopped Black Olives, 3 Tablespoons Chopped Drained Capers, 1/4 Cup Chopped Fresh Parsley

Hazırlanışı

1. Make the pastry by first mixing together the flour and salt, then add the olive oil and stir. Slowly add the wine mixing it into the flour with a fork until the dough comes together. Dump the dough out onto a lightly floured hard surface and knead until smooth, about 4 to 5 minutes. Wrap in plastic wrap and let rest in the refrigerator for at least 30 minutes or as long as overnight. To make the filling, clean and finely chop your onions (or leeks and onions). Heat the olive oil in a frying pan and cook the onions over low heat until they are very soft and beginning to brown, about 10 to 15 minutes. Stir in the olives, capers and parsley, and season with salt and pepper, then let cool. Preheat the oven to 350 degrees F. and lightly grease a loose bottomed 9 to 10 inch tart pan. On a floured surface, roll out one third of the pastry dough until it is very thin. (You should almost be able to see through the dough and it should be just a little larger than your tart pan.) Set this aside and roll the rest of the dough to the same thickness. Set this second piece of dough into your prepared tart pan and cut around the edge allowing an extra 1 1/2 inch overhang. Spoon the onion filling into the tart pan and then cover with the smaller first piece of dough you rolled out. Gently roll the bottom edge over the top and twist with your fingers to seal the edge all around the top of the tart. Cut two vents with a sharp knife on top of your tart to allow the steam to escape as it cooks. Bake for 20 minutes then brush the top with a little additional olive oil. Return to the oven and bake an additional 15 to 20 minutes until the top is golden brown. Cool to room temperature before cutting.

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