Caramelized Onion and Roasted Red-Pepper Tart
Crust:
1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon honey
3/4 cup warm water (100° to 110°)
1 1/2 cups bread flour, divided
1/4 cup whole wheat flour
1 tablespoon olive oil
1 teaspoon sea salt
Cooking spray
Topping:
1 tablespoon olive oil
6 cups vertically sliced onion
1 teaspoon sea salt
3 thyme sprigs
3 garlic cloves, minced
2 bay leaves
3 large red bell peppers
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
Thyme sprigs (optional)
To prepare crust, dissolve yeast and honey in warm
water in a large bowl; let stand for 5 minutes.
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°), free from drafts, 1 1/2 hours
or until bubbly. Stir in 1/2 cup bread flour, whole
wheat flour, and 1 teaspoon salt.
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.
To prepare the topping, 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. Remove from heat. Discard thyme sprigs and
bay leaves.
Prepare broiler.
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.
Preheat oven to 425°.
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°
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.
Yield 8 servings
Nutritional Information
CALORIES 192(20% from fat); FAT 4.2g (sat 0.6g,mono
2.6g,poly 0.6g); PROTEIN 5.6g; CHOLESTEROL 0.0mg;
CALCIUM 32mg; SODIUM 581mg; FIBER 4.1g; IRON 2mg;
CARBOHYDRATE 34.3g
Cooking Light, SEPTEMBER 2001
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