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Onion, Cheese and Tomato Tart
Onion, Cheese and Tomato Tart
Yield: Makes 6 to 8 servings
Ingredients:
Parmesan-Pepper Dough (recipe follows)
1tablespoon butter
1medium onion, thinly sliced
1cup (4 ounces) shredded Swiss cheese
2to 3 ripe tomatoes, sliced
Black pepper
2tablespoons chopped fresh chives
Preparation:
1.Make Parmesan-Pepper Dough.2.Melt butter in large skillet over medium heat. Add onion; cook and stir 20 minutes or until tender.3.Spread onion over prepared dough. Sprinkle with cheese. Let rise in warm place 20 to 30 minutes or until edges are puffy.4.Preheat oven to 400°F. Top dough with tomatoes. Sprinkle with pepper. Bake 25 minutes or until edges are deep golden and cheese is melted. Let cool 10 minutes. Transfer to serving platter. Sprinkle with chives. Cut into wedges before serving.
Nutritional Information:
Serving Size: 1 tart wedge (1/6 of total recipe)
Fiber
2 g
Carbohydrate
39 g
Cholesterol
25 mg
Saturated Fat
6 g
Total Fat
11 g
Calories from Fat
33 %
Calories
304
Protein
12 g
Sodium
525 mg
Dietary Exchange:
Meat
1
Vegetable
1
Starch
2
Fat
2
Parmesan-Pepper Dough
Ingredients:
1package (1/4 ounce) active dry yeast
1tablespoon sugar
2/3cup warm water (105° to 115°F)
2cups all-purpose flour, divided
1/4cup grated Parmesan cheese
1teaspoon salt
1/2teaspoon black pepper
1tablespoon olive oil
Preparation:
1.Sprinkle yeast and sugar over warm water in small bowl; stir until yeast is dissolved. Let stand 5 minutes or until mixture is bubbly.2.Combine 1-3/4 cups flour, cheese, salt and pepper in large bowl. Pour yeast mixture and oil over flour mixture and stir until mixture clings together.3.Turn out dough onto lightly floured surface. Knead 8 to 10 minutes or until smooth and elastic, adding remaining 1/4 cup flour if necessary. Shape dough into a ball; place in large greased bowl. Turn dough so that top is greased. Cover with towel; let rise in warm place 1 hour or until doubled in bulk.4.Punch down dough. Knead on lightly floured surface 1 minute or until smooth. Flatten into a disc. Roll dough to make 11-inch round. Press into bottom and up side of buttered 9- or 10-inch tart pan with removable bottom.
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Next: Onion, spinach and prosciutto focaccia, Onion-Chili Relish, Onion-Parmesan Mini Bagels, Onion-Wheat Pan Bread, Ooze Cupcakes,
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