Caramelized Onion And Roasted Red Pepper Tart Recipe

Indulge in this irresistible Caramelized Onion & Roasted Red Pepper Tart! A symphony of sweet and savory flavors, this recipe is surprisingly easy to make. Use store-bought puff pastry for a shortcut, or make your own for a truly homemade experience (prep time includes both dough risings). The onion and pepper mixtures can even be prepped a day ahead! From Cooking Light, this delicious tart offers a balanced nutritional profile (per serving: approx. 192 calories, 4.2g fat). Get ready to impress your family and friends with this stunning and flavorful appetizer or light meal!

Prep Time 150 mins
Cook Time 2640 mins
Calories 202.4 kcal
Protein 10g
Rating 4.5 (4 Reviews)
Caramelized Onion And Roasted Red Pepper Tart 51

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Caramelized Onion And Roasted Red Pepper Tart

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How to Make Caramelized Onion And Roasted Red Pepper Tart

  1. **Make the Dough:**
  2. 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.
  3. Add 1 cup bread flour and 1 tablespoon olive oil to the yeast mixture. Stir to combine.
  4. Cover and let rise in a warm place for 1 1/2 hours, or until doubled in size.
  5. Stir in 1/2 cup bread flour, 1/2 cup whole wheat flour, and 1 teaspoon salt.
  6. Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about 5-7 minutes).
  7. 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.
  8. Punch down the dough and let it rest for 10 minutes.
  9. **Prepare the Toppings:**
  10. 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.
  11. 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.
  12. Remove from heat and discard thyme sprigs and bay leaf.
  13. 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.
  14. Broil for 15 minutes, or until the skin is blackened. Place peppers in a zip-top bag, seal, and let stand for 15 minutes.
  15. Peel and coarsely chop the roasted peppers.
  16. **Assemble & Bake:**
  17. Preheat oven to 425°F (220°C).
  18. Roll the dough into a 12x8-inch rectangle on a lightly floured surface.
  19. Transfer the dough to a baking sheet lined with parchment paper or coated with cooking spray.
  20. Spread the caramelized onion mixture evenly over the dough. Top with the chopped roasted red peppers.
  21. Sprinkle with freshly ground black pepper.
  22. Bake for 25 minutes, or until the crust is golden brown and the filling is bubbly.
  23. Let cool slightly before sprinkling with chopped fresh thyme.
  24. Cut into 16 triangles and serve warm.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

34g

Fat

2g

Carbs

12g

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Starters Appetizers & Snacks Sweets & Sides Side Dishes European Mediterranean American Healthy Vegetarian Game Day Recipes Baking

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Time To Make Course Main Ingredient Cuisine Preparation Savory Pies Main Dish Vegetables French 1 Day Or More Easy European