Serves 4 to 6

A pizza-like onion tart typical of the south of France. The secret is to cook the onions very slowly; you want to soften them without browning. Serve warm or room temperature. Pair with a green salad for a simple lunch.

  • 1/4 cup extra-virgin olive oil
  • 1 1/2 pound white onions, thinly slice
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1/2 pound frozen pizza dough, thawed
  • Anchovies
  • Niçoise olives
  • Feta or goat cheese, (optional)
  • Pepper, to taste
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In a heavy-bottomed large saucepan, heat olive oil over medium heat and add onions. Stir to distribute oil and let onions sweat (release water) for a five-ten minutes until they begin to soften. Turn heat to low, cover and cook onions slowly for forty-fifty minutes. Stir frequently to make sure onions are not browning. Onions should reduce to a soft creamy mixture. Add herbs and mix well. Remove from heat and set aside.

Preheat the oven to 375°F. Roll out dough to a 6x18-inch rectangle. Place on a non-stick or well-oiled baking sheet (you may also use a pizza stone if you have one). Make a raised edge around the rectangle to hold in the onion mixture. Spread cooled onion mixture in center. Decorate top of tart by making X's with the anchovy fillets. Add olives and sprinkle with feta cheese, if desired. Season with ground pepper. Let rest for 15 minutes, and then bake for 20 to 25 minutes until golden and cooked through. Serve hot or at room temperature.

Nutritional Info: 
Per Serving:290 calories (140 from fat), 15g total fat, 2g saturated fat, 10mg cholesterol, 260mg sodium, 33g carbohydrate (3g dietary fiber, 7g sugar), 7g protein

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