| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Gma2 |
1 |
servings |
INGREDIENTS
|
|
Yeasted tart dough with olive oil |
| 2 |
|
Red onions; finely diced |
| 3 |
tb |
Olive oil; plus extra for the |
|
|
; crust |
| 1 1/2 |
lb |
Ripe tomatoes; preferably Roma |
| 3 |
lg |
Red bell peppers |
| 1/8 |
ts |
Saffron threads |
| 1/4 |
ts |
Anise seeds |
|
|
Salt |
|
|
Freshly milled pepper |
| 2 |
tb |
Chopped basil |
| 16 |
|
Nicoise olives; halved and pitted |
| 2 |
ts |
Active dry yeast |
| 1/2 |
ts |
Sugar |
| 1/2 |
c |
Warm water |
| 3 |
tb |
Olive oil |
| 1 |
|
Egg; lightly beaten |
| 3/8 |
ts |
Salt |
| 1 3/4 |
c |
Flour; as needed |
INSTRUCTIONS
YEASTED TART DOUGH WITH OLIV
1. Make the dough and set it aside to arise.
2. Cook the onions in the oil over medium heat until soft, about 12
minutes, stirring occasionally. While they're cooking, peel, seed, and
finely chop the tomatoes.
3. Roast the peppers. Set aside two-thirds of one pepper and finely chop
the rest.
4. Add tomatoes and diced peppers to the onions, crumble the saffron and
anise seeds into the mixture, and season with 1/2 teaspoon salt and a
little pepper. Cook for 30 minutes, stirring occasionally, especially
toward the end. The mixture should be quite thick.
5. Taste for salt and stir in the basil leaves.
6. Preheat the oven to 400 degrees. Roll out the dough and drape it over a
10-inch tart pan. Trim it and crimp the dough around the rim.
7. Add the filling, cut the reserved pepper into narrow strips and use them
to make a lattice design over the top. Place the olives in the spaces
formed by the peppers.
8. Bake for 35 minutes minutes. Remove and brush the rim of the crust with
olive oil. Unmold the tart onto a platter and serve.
Makes one 10-inch tart.
Yeasted Tart Dough with Olive Oil:
1. Dissolve yeast and sugar in water in medium bowl and let stand until
bubbly, about 10 minutes.
2. Add oil, egg and salt then stir in the flour. (Egg contributes to the
strengths and suppleness of the dough. If you don't eat eggs, leave it out
and add an additional 3 tablespoons water with 1 tablespoon oil.)
3. When dough is too stiff to work with a spoon, turn it onto the counter
and knead until smooth and elastic, about 4 minutes. Add more flour if
necessary to keep it from sticking.
4. Set the dough in an oiled bowl, turn it over to coat, cover with a towel
and let rise until doubled in bulk, 45 minutes to an hour.
5. Turn the dough out. Roll it into a thin circle and use it to line a tart
or pie pan or to make a free-form galette.
6. For individual tarts, divide it into 6 pieces, shape into balls, and let
rest under a towel for 15 minutes before rolling them out.
Makes one 9, 10 or 11-inch tart, pie or galette—6 to 8 individual
shells.
Converted by MC_Buster.
NOTES : From Author Deborah Madison
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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