Zutaten für Caramelized Onion And Roasted Red Pepper Tart
- Dry Yeast
- 1 tablespoon honey
- 1 cup warm water (105-115°F)
- 1 1/2 cups bread flour
- 1/2 cup whole wheat flour
- Olive Oil
- Sea Salt
- Cooking Spray
- Onions
- Fresh Thyme Sprigs
- Garlic Cloves
- 1 bay leaf
- Red Bell Peppers
- Fresh Ground Black Pepper
- Fresh Thyme
- Fresh Thyme Sprig
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Zubereitung von Caramelized Onion And Roasted Red Pepper Tart
- **Make the Dough:**
- In a large bowl, dissolve 2 1/4 teaspoons active dry yeast and 1 tablespoon honey in 1 cup warm water (105-115°F). Let stand for 5 minutes until foamy.
- Add 1 cup bread flour and 1 tablespoon olive oil to the yeast mixture. Stir to combine.
- Cover and let rise in a warm place for 1 1/2 hours, or until doubled in size.
- Stir in 1/2 cup bread flour, 1/2 cup whole wheat flour, and 1 teaspoon salt.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about 5-7 minutes).
- Place the dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise for 1 hour, or until doubled in size.
- Punch down the dough and let it rest for 10 minutes.
- **Prepare the Toppings:**
- Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Add 2 large yellow onions, thinly sliced. Cook for 5 minutes, stirring frequently.
- Stir in 1 teaspoon salt, 2 sprigs fresh thyme, 2 cloves garlic, minced, and 1 bay leaf. Cook for 15-20 minutes, or until deeply caramelized and golden brown, stirring frequently.
- Remove from heat and discard thyme sprigs and bay leaf.
- While the onions cook, preheat your broiler. Halve 2 large red bell peppers lengthwise, remove seeds and membranes. Place cut-side up on a foil-lined baking sheet.
- Broil for 15 minutes, or until the skin is blackened. Place peppers in a zip-top bag, seal, and let stand for 15 minutes.
- Peel and coarsely chop the roasted peppers.
- **Assemble & Bake:**
- Preheat oven to 425°F (220°C).
- Roll the dough into a 12x8-inch rectangle on a lightly floured surface.
- Transfer the dough to a baking sheet lined with parchment paper or coated with cooking spray.
- Spread the caramelized onion mixture evenly over the dough. Top with the chopped roasted red peppers.
- Sprinkle with freshly ground black pepper.
- Bake for 25 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool slightly before sprinkling with chopped fresh thyme.
- Cut into 16 triangles and serve warm.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
34g
Fat
2g
Carbs
12g
