Onion Tart Provençal

By Manos Angelakis

Onion Tarts are a basic, but oh so tasty, part of the cuisine of Provence. My particular favorite has slow cooked onions, sweet and mellow, punctuated by herbs that grow abundantly in the Provençal countryside. A pizza-like yeast leavened crust is used to keep the tart light.

Ingredients

2 1/4 tsp. active dry yeast
1/2 cup warm water
1 3/4 cups all purpose flour
1 large egg
1/3 cup plus 1 tbsp. extra virgin olive-oil, divided
2 tsp. salt, divided
2 tsp. fennel seeds
1 tsp. Herbes de Provence
3 lbs. yellow onions, thinly sliced
1 tsp. Dijon mustard
2/3 cup grated Parmigiano or Grana Padano

Method

Stir yeast in warm water in a small bowl and let stand until foamy, about 5 minutes.

Put 1 1/2 cups flour in a medium bowl, make a well in the center of the flour and add the yeast mixture. Stir together egg, 1 tsbp. oil and 1 teaspoon salt. Add egg mixture to yeast and flour mixture and mix with a wooden spoon, gradually incorporating the flour until you have a soft dough. Transfer dough to a floured surface and knead, working in additional flour (up to 1/4 cup) until smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and let rise until dough doubles, 1 to 1 1/2 hours.

While dough rises, heat remaining olive oil in a heavy skillet over medium high heat, then sauté fennel seeds and Provençal herbs for about 30 seconds. Stir in Onions, remaining salt, and 1/2 tsp. pepper. Reduce heat to low, and cover onions. Cook stirring occasionally, until onions are golden brown and very tender, 1 to 1 1/4 hours.

Preheat oven to 375 ºF with rack in middle.

Knead dough on a floured surface with floured hands to deflate. Pat out dough on a large heavy baking sheet, into a 15 by 12 inch rectangle, crimping edge. Brush mustard evenly over the dough, spread onions evenly over mustard, then sprinkle evenly with cheese.

Bake tart until golden brown, 30 to 35 minutes.

Cut into squares or diamonds and serve warm.

Issue:
January
2012