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 ts Salt
2 tb Olive oil
1 lb White or yellow onions;
-chopped fine (about
; 3 cups)
1/2 c Sour cream
2 lg 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
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.
Yields
1 servings
