caramelized onion pepper tart

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almost a pizza! could serve as appetizer, hot snack, or a co-dish with a soup.

 

 

* Exported from MasterCook *

 

Caramelized Onion and Roasted Red Pepper Tart

 

Recipe By :Peter Berley

Serving Size : 8 Preparation Time :0:00

Categories : Pies/Tarts Side Dishes

Vegetables Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CRUST:

1 package dry yeast -- (about 2 1/4 teaspoons)

1 teaspoon honey

3/4 cup warm water -- (100° to 110°)

1 1/2 cups bread flour -- divided

1/4 cup whole wheat flour

1 tablespoon olive oil

1 teaspoon sea salt

cooking spray

TOPPING:

1 tablespoon olive oil

6 cups vertically sliced onion

1 teaspoon sea salt

3 thyme sprigs

3 garlic cloves -- minced

2 bay leaves

3 large red bell peppers

1/4 teaspoon freshly ground black pepper

1 tablespoon chopped fresh thyme

thyme sprigs -- optional

 

To prepare crust, dissolve yeast and honey in warm water in a large bowl; let

stand for 5 minutes. Lightly spoon flours into dry measuring cups, and level

with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture.

Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until

bubbly. Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.

 

Turn dough out onto a floured surface. Knead until smooth and elastic (about 10

minutes); dough will feel tacky. Place dough in a large bowl coated with cooking

spray, turning to coat top. Cover and let rise in a warm place (85°), free from

drafts, for 1 hour or until doubled in size. (Press two fingers into the dough.

If indentation remains, the dough has risen enough.) Punch dough down; cover and

let rest 10 minutes.

 

To prepare the topping, heat 1 tablespoon oil in a 12-inch nonstick skillet

coated with cooking spray over medium-high heat. Add onion, and cook for 5

minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and

bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently.

Remove from heat. Discard thyme sprigs and bay leaves.

 

Prepare broiler.

 

While onion is cooking, cut bell peppers in half lengthwise, discarding seeds

and membranes. Place the pepper halves, skin sides up, on a foil-lined baking

sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a

zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop.

 

Preheat oven to 425F.

 

Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet

coated with cooking spray. Top with the onion mixture and the chopped bell

pepper. Sprinkle with black pepper. Bake at 425° for 25 minutes or until the

crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8

squares, and cut each square in half diagonally. Garnish with thyme sprigs, if

desired.

 

Yield: 8 servings.

 

CALORIES 192 (20% from fat); FAT 4.2g (sat 0.6g, mono 2.6g, poly 0.6g); PROTEIN

5.6g; CARBOHYDRATE 34.3g; FIBER 4.1g; CHOLESTEROL 0mg; IRON 2mg; SODIUM 581mg;

CALCIUM 32mg

 

VARIATION: Add a small amount of blue cheese or feta.

 

Cuisine:

" French "

Source:

" Cooking Light Magazine, September 2001 "

S(Photo):

" http://cookinglight.timeinc.net/cooking/recipefinder.dyn?action=displayRecipe & r\

ecipe_id=233107 & package_id=233180_233121 "

Copyright:

" syndicated release 04/23/02 "

Ratings : Points 0-10 3

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 188 Calories; 4g Fat (19.4% calories from

fat); 5g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 476mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : You can make the onion topping and the roasted peppers a day ahead or

during the dough's first rising.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 20230 0 3413 0 0 0 0 0 3413