| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | December 19 | 1 | Servings | |
INGREDIENTS
| A, 1/4-ounce package | ||
| about 2 1/2 | ||
| teaspoons active | ||
| dry yeast | ||
| A pinch of sugar | ||
| 1/4 | c | Plus 2/3 cup lukewarm water |
| 2 3/4 | c | All-purpose flour, up to 3 |
| 1 | t | Salt |
| 2 | T | Olive oil |
| 1 | lb | White or yellow onions |
| chopped fine about | ||
| 3 cups | ||
| 1/2 | c | Sour cream |
| 2 | Eggs | |
| 1 | c | Thinly sliced red onion |
| 1/3 | c | Thinly sliced scallion |
| greens | ||
| 1/4 | c | Minced drained sun-dried |
| tomatoes packed | ||
| in oil | ||
| 1/3 | c | Minced Kalamata or other |
| brine-cured | ||
| black olives |
INSTRUCTIONS
In a small bowl proof the yeast with the sugar in 1/4 cup of the water for 5 minutes, or until the mixture is foamy. In a large bowl stir together 2 3/4 cups of the flour, the salt, 1 tablespoon of the oil, the remaining 2/3 cup water, and the yeast mixture until the mixture forms a dough and knead the dough on a lightly floured surface, kneading in enough of the remaining 1/4 cup flour to form a soft dough. Knead the dough for 8 to 10 minutes more, or until it is smooth and elastic, and form it into a ball. Transfer the dough to a lightly oiled bowl, turning it to coat it well, and let it rise, covered loosely, in a warm place for 1 1/2 hours, or until it is double in bulk. In a heavy skillet cook the white onions in the remaining 1 tablespoon oil over moderate heat, stirring occasionally, until they are softened and golden and let them cool. In a bowl whisk together the sour cream and the eggs and stir in the white onions and salt and pepper to taste. Punch down the dough and roll it into a 17- by 13-inch rectangle on a lightly floured surface. Transfer the rectangle to a large baking sheet, with your fingers form a 1/4-inch rim around the edges of the rectangle, and spread the sour-cream mixture evenly over the dough. Scatter the red onion and the scallion greens over half the dough and scatter the sun-dried tomatoes and the olives over the remaining half. Bake the tart in the middle of a preheated 350F. oven for 25 minutes, transfer it to a rack, and let it cool for 10 minutes. Cut the tart into 2-inch-wide diamonds. Makes about 24 diamonds. Gourmet December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2529
Calories From Fat: 917
Total Fat: 104.2g
Cholesterol: 431.8mg
Sodium: 4324.5mg
Potassium: 2781.6mg
Carbohydrates: 333.7g
Fiber: 28.1g
Sugar: 23.4g
Protein: 70.4g