Onion Cheese and Tomato Tart
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Onion Cheese and Tomato Tart." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/onion-cheese-and-tomato-tart-recipe.htm> 20 August 2008.
Onion, Cheese and Tomato Tart
Yield: Makes 6 to 8 servings
Ingredients:
Parmesan-Pepper Dough (recipe follows)
1
tablespoon butter
1
medium onion, thinly sliced
1
cup (4 ounces) shredded Swiss cheese
2
to 3 ripe tomatoes, sliced
Black pepper
2
tablespoons chopped fresh chives
Preparation:
1.
Make Parmesan-Pepper Dough.
2.
Melt butter in large skillet over medium heat. Add onion; cook and stir 20 minutes or until tender.
3.
Spread onion over prepared dough. Sprinkle with cheese. Let rise in warm place 20 to 30 minutes or until edges are puffy.
4.
Preheat oven to 400°F. Top dough with tomatoes. Sprinkle with pepper. Bake 25 minutes or until edges are deep golden and cheese is melted. Let cool 10 minutes. Transfer to serving platter. Sprinkle with chives. Cut into wedges before serving.
Nutritional Information:
| Serving Size: 1 tart wedge (1/6 of total recipe) | |
| Fiber | 2 g |
| Carbohydrate | 39 g |
| Cholesterol | 25 mg |
| Saturated Fat | 6 g |
| Total Fat | 11 g |
| Calories from Fat | 33 % |
| Calories | 304 |
| Protein | 12 g |
| Sodium | 525 mg |
Dietary Exchange:
| Meat | 1 |
| Vegetable | 1 |
| Starch | 2 |
| Fat | 2 |
Parmesan-Pepper Dough
Ingredients:
1
package (1/4 ounce) active dry yeast
1
tablespoon sugar
2/3
cup warm water (105° to 115°F)
2
cups all-purpose flour, divided
1/4
cup grated Parmesan cheese
1
teaspoon salt
1/2
teaspoon black pepper
1
tablespoon olive oil
Preparation:
1.
Sprinkle yeast and sugar over warm water in small bowl; stir until yeast is dissolved. Let stand 5 minutes or until mixture is bubbly.
2.
Combine 1-3/4 cups flour, cheese, salt and pepper in large bowl. Pour yeast mixture and oil over flour mixture and stir until mixture clings together.
3.
Turn out dough onto lightly floured surface. Knead 8 to 10 minutes or until smooth and elastic, adding remaining 1/4 cup flour if necessary. Shape dough into a ball; place in large greased bowl. Turn dough so that top is greased. Cover with towel; let rise in warm place 1 hour or until doubled in bulk.
4.
Punch down dough. Knead on lightly floured surface 1 minute or until smooth. Flatten into a disc. Roll dough to make 11-inch round. Press into bottom and up side of buttered 9- or 10-inch tart pan with removable bottom.
This recipe appears in: Yeast & Bread Machine
