Caramelized Onion Tart
- 4 individual 4-inch basic pie dough rounds (like a flat disc)
- 1 tablespoon butter
- 2 cups julienne yellow onions
- Salt
- Freshly ground pepper
- 1/4 cup roasted garlic
- 1 anchovy
- 1/4 cup Goat's Cheese
- 1/4 cup grated Parmigiano-Reggiano cheese
- 12 Nicoise olives, pitted and halved
- Drizzle of extra-virgin olive oil
- Preheat the oven to 400 degrees F. Place the dough rounds on a parchment-lined baking sheet pan.
- In a saute pan, over medium heat, melt the butter.
- Add the onions.
- Season with salt and pepper.
- Saute until caramelized, about 8 minutes.
- Remove from the heat and cool.
- In a mixing bowl, combine the garlic and anchovy.
- Using the back of a spoon, mash the anchovy and mix thoroughly.
- Season with black pepper.
- Spread the roasted garlic mixture evenly over the dough.
- Spread the caramelized onions over the garlic mixture.
- Crumble the Goat's cheese over the onion mixture.
- Sprinkle with the Parmesan cheese.
- Place 6 olive halves over each round and drizzle with the olive oil.
- Bake until golden brown, about 8 minutes.
- Serve warm.
- Yield: 8 servings
basic pie dough, butter, julienne yellow onions, salt, freshly ground pepper, garlic, anchovy, s cheese, cheese, nicoise olives, drizzle of extravirgin olive oil
Taken from www.foodnetwork.com/recipes/emeril-lagasse/caramelized-onion-tart-recipe.html (may not work)