Monday, November 13, 2006
Side Dishes: Provencal Onion Tart
Start with a recipe of foccocia dough.
To make the tart topping:
2 - 3 sweet onions, sliced thin
2 t. herbes de provence
1/2 c. good black olives (like Nicoise or Kalamata), pitted and chopped into bits
In a heavy skillet place 2 T. butter & 2 T. olive oil. When butter has melted, add onions. Cook over low heat until onions soften, stirring from time to time. When onions are soft, continue cooking slowly, until they begin to brown and caramelize. Add 1 t. sugar.
When onions are ready, spread over fococcia dough. Sprinkle with herbs and olives and bake at 425 degrees for about 20 minutes or until edges of dough are golden brown.
To make the tart topping:
2 - 3 sweet onions, sliced thin
2 t. herbes de provence
1/2 c. good black olives (like Nicoise or Kalamata), pitted and chopped into bits
In a heavy skillet place 2 T. butter & 2 T. olive oil. When butter has melted, add onions. Cook over low heat until onions soften, stirring from time to time. When onions are soft, continue cooking slowly, until they begin to brown and caramelize. Add 1 t. sugar.
When onions are ready, spread over fococcia dough. Sprinkle with herbs and olives and bake at 425 degrees for about 20 minutes or until edges of dough are golden brown.
Labels: side dishes
# posted by Lorraine @ 11:48 AM 
