CARAMELIZED ONION AND ROASTED RED PEPPER TART RECIPE - (4.5/5)
Provided by á-4939
Number Of Ingredients 20
Steps:
- 1 Dough:. 2 Dissolve yeast and agave in warm water in a large bowl; let stand for 5 minutes. 3 Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until bubbly. 4 Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt. 5 Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes. 6 Topping:. 7 Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently. 8 Remove from heat. Discard thyme sprigs and bay leaves. 9 Preheat broiler. 10 While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop. 11 Preheat oven to 425°F. 12 Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425°F for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired
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devine chigadza
[email protected]This tart is a keeper! It's easy to make, delicious, and always a hit with my family and friends.
Aisha Naka
[email protected]I love that this tart can be made ahead of time. It's perfect for busy weeknights.
Naroo Umair
[email protected]This tart is so versatile. I've made it with different types of cheese and vegetables, and it's always delicious.
Mumuni Yakubua
[email protected]I've never made a tart before, but this recipe made it easy. It turned out beautifully and tasted amazing!
Graham Dirks
[email protected]This tart is a great way to use up leftover roasted red peppers. It's also a great vegetarian option.
Lillyana Walford
[email protected]I made this tart for a potluck and it was a huge success. Everyone loved it!
Anas Gujjar
[email protected]This was my first time making a tart, and it turned out great! The instructions were easy to follow, and the tart was delicious. I'll definitely be making it again.
Hasanin Jan
[email protected]I've made this tart several times now, and it's always a hit. It's so easy to make and it's always delicious.
Alexander Nielsen
[email protected]Delicious! The caramelized onions and roasted red peppers were perfect together. The goat cheese added a nice tang.
Clarence McComb
[email protected]This tart is so easy to make and it's always a hit. I love that I can use store-bought puff pastry to make it even easier.
Rony Mollik
[email protected]I love the combination of caramelized onions and roasted red peppers in this tart. It's a great appetizer or main course.
Abdul Tv
[email protected]This was my first time making a tart, and it turned out great! The instructions were easy to follow, and the tart was delicious. I'll definitely be making it again.
Daukuro Egbekun
[email protected]I've made this tart several times now, and it's always a crowd-pleaser. The flavors are amazing, and the crust is so easy to work with. I highly recommend it!
Assiee Miles
[email protected]This tart was a hit at my dinner party! The caramelized onions and roasted red peppers were a delicious combination, and the goat cheese added a nice tang. The crust was also perfect - flaky and buttery. Will definitely be making this again!