RUSTIC PROVENCAL ONION TART

Rustic Provencal Onion Tart image

Categories Cheese Vegetable Appetizer Bake Vegetarian

Number Of Ingredients 12

Ingredients

2 tablespoons Extra Virgin Olive Oil (EVOO)
2 Onions (medium), thinly sliced
1 sheet Puff Pastry, defrosted for 30 minutes
1 tablespoon Flour
1 to 2 tablespoon Parmesan, freshly grated
1 Roasted Red Pepper, thinly sliced
1/4 cup Kalamata Olives, coarsely chopped
1 cup Gruyere, freshly grated
1 cup Goat Cheese, crumbled (optional, or as substitute for Gruyere)
1-2 tablespoons "Magic Mediterranean Blend (from Nutmeg Kitchens - spice mixture)
1 Egg Wash - 1 egg yolk, mixed with a little water
1 dash Salt & Pepper - to taste

Steps:

For the Onions: In a medium saute pan with a lid, heat the olive oil over medium. Add the sliced onions and stir to cover with oil. Add some salt & pepper, and Magic Mediterranean Blend if desired. Turn the heat down and cover the pan with the lid. Let the onions "sweat", or release their juices, for about 6 minutes. Remove the lid and stir once or twice. Keep the heat on low and let the onions sit in the hot oil without stirring for about 6-8 minutes. Stir and continue to cook the onions. Repeat every 6-8 minutes until onions are soft and golden slightly caramelized. Adjust the heat to avoid scorching but do not cook on high heat. This is a slow process and can take up to 30 minutes. Be patient, it's worth it! The onions can be made up to 1 week ahead of time, keep in a well-sealed container in the fridge until you're ready to use, let them come up to room temperature first.
For the Tart: Preheat the oven to 450 degrees.
Line the baking sheet with parchment paper.
Lightly dust a level, flat surface with some flour and place the defrosted pastry on it. With the rolling pin, gingerly begin to roll the dough, using gentle but firm pressure. Roll the dough out from the center in each direction, creating a somewhat non-conforming rectangle. That's ok, this is a rustic tart!
Once the dough is rolled, use the pastry scraper, if necessary, and roll it back on the pin, wrapping it gently. Unroll the dough onto the baking sheet. Crimp the side of the dough with your fingers, creating a raised edge. Place in the refrigerator for about 15 minutes, so the dough firms up.
Remove the pastry from the fridge and dust with the grated Parmesan (you may add more if you like). Spread the caramelized onions across the pastry to evenly cover. Spread the pepper slices over the dough randomly & sprinkle with the chopped olives. Top all this with Gruyere &/or crumbled goat cheese & then scatter Magic Mediterranean Blend over the cheese. Dip pastry brush into the egg wash and run over the edge.
Bake the tart for 15-20 minutes, depending on how hot your oven runs. It should be golden and puffy, with the cheese melted.
Slice with a pizza cutter & serve warm. ENJOY!