The dough used here is very easy to work with, rich in olive oil and very forgiving. It has the consistency of play dough and is almost as fun to work with and it certainly tastes better. Once you have handled this, I am sure you will start thinking of other wonderful things that can be made with it.
Planning a party, busy schedule? Make both the dough and saute the onions the day before and bring all to room temperature before proceeding or you can even finish the whole tart the day before and the reheat.
I use either Vadallia onions or red onions and then slice them thin as thin into half circles. Sauteed in olive oil till well caramelised.
What you will need:
1 teaspoon active dry yeast
1 tablespoon sugar
2/3 cup warm water
5 tablespoons butter
1/2 cup extra-virgin olive oil.
2 large eggs, beaten
Pinch of salt
4 cups all-purpose flour
Place dry ingredients in a large mixing bowl. Add water, egg and oil. Mix until a soft dough ball forms. Turn out onto a well floured board and knead just till smooth and pliable. Add a little flour if it feels sticky.
Place in oiled bowl, cover with plastic wrap, and chill in fridge for 30 minutes or over night.
While the dough is chilling it is time to cut and cook those onions, unless you have already done that, then you can relax for a bit.
5 large onions, peeled and sliced or diced, your call.
1/4 cup honey
1 tablespoon sweet paprika
Olive oil for sauteing
In a heavy bottomed pot or frying pan, saute onions till well caramelized. Add honey and paprika and cook 2 more minutes.
Set aside and let cool.
Now, pull the dough out of the fridge and either roll it out onto a sheet pan or press it onto a baking pan.
Bake in a hot oven till almost done and just a hint of colour, now spread the onions over the top and bake till done, about 15 minutes.
Serve warm or room temperature.
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