Warm Olive And Caramelized Onion Tart

Ingredients

• 1 cup all-purpose flour, plus more for work surface
• ⅓ cup cake flour
• 12 tablespoons butter, cut in 1/2-inch cubes
• Salt
• 3 tablespoons extra virgin olive oil
• 5 medium onions, sliced thin
• 3 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme
• ½ teaspoon chopped fresh rosemary
• 1 cup peeled, seeded, chopped tomatoes
• 2 anchovy fillets, soaked in cold water 10 minutes, patted dry, mashed
• ½ cup imported black olives, pitted and coarsely chopped
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    429 calories; 31 grams fat; 15 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 4 grams protein; 62 milligrams cholesterol; 132 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings, or 24 hors d'oeuvres

Preparation

1. Combine flours in bowl, and freeze 1 hour. Freeze butter cubes 1 hour.
2. In a bowl or food processor, mix frozen flour with 1/2 teaspoon salt. Add butter, and cut with pastry blender or pulse until butter is size of peas. Add up to 1/4 cup ice water, just until mixture holds together (if using food processor, transfer mixture to bowl first). Turn onto lightly floured surface and pat into shape of small rectangle. Chunks of butter will show. Roll out dough, making rectangle about 5 by 7 inches, 1/2 inch thick. Fold narrow ends toward center so they meet. Fold in half again to make 4 layers. Give dough quarter turn, and repeat rolling and folding. Repeat another time. Roll dough again, but this time fold it in thirds like a business letter. Wrap in plastic, and refrigerate 45 minutes to 1 hour.
3. Meanwhile, heat oil in large skillet over medium-low heat. Add onions, garlic, thyme and rosemary, and cook, stirring occasionally, until onions are soft and golden, 50 to 60 minutes. Add tomatoes, increase heat and cook until almost dry, 10 to 15 minutes. Add anchovies and olives, season and set aside.
4. Preheat oven to 400 degrees. On floured surface, roll dough to make rectangle 9 by 13 inches, 1/4 inch thick. Crimp edges, and transfer to baking sheet. Cover dough with onion mixture to within 1/2 inch of edge. Bake until crust is golden, 30 to 40 minutes. Cut in portions or small squares, and serve.