Provencal onion tart

 For a virtual wine event a week or so ago, I made several Provencal inspired dishes. The first was the tapenade that I referenced in  previous post. This one is for an onion tart - made with an insane amount of onions. It ends up being a bit focaccia like.

Ingredients (The Dough)

200 gm all purpose flour (depending on humidity, flour, etc. you may need slightly mor)

7 gm active dry yeast 

120 gm tepid (80-85F) water

5gm salt

15 gm extra virgin olive oil

1 large egg

Ingredients (Onion Mixture, and Assembly))

1/3 cup extra virgin olive oil

6 gm fennel seeds 

1.5Kg yellow (Spanish) onions, halved lengthwise and sliced thinly into half moons

5gm salt

1 TBSP Dijon mustard (I used a tarragon mustard)

100gm finely grated Parmigiano-Reggiano cheese

Method (The dough)

Dissolve the active dry yeast in the water. Leave to stand for 5 minutes. Add the egg, salt and oil to the water and yeast. Mix in the flour and knead for at least 5 minutes, adding extra flour a small amount at a time if you feel it is too sticky.

Transfer to an oiled bowl, cover and leave to rise until doubled in size (1 1/2 to 2 hours).

Method (Onion Mixture)

In a large skillet heat the oil  over medium heat until it shimmers. Toast the fennel seeds for about 30 seconds. Then pile on the onions and salt. Stir continuously for the first 5 minutes until the onions are softened and have begun to reduce. Cover the skillet with a lid leaving a small gap, and reduce heat to low. Every 10 or 15 minutes, stir the onions. After 75 - 90 minutes, they should be a dark brown, sticky consistency.

Method (Assembly and Cooking)

With about 15 minutes to go, turn the oven on (conventional, not fan assisted) to 375F. Place the rack on the lower middle shelf. Spread the dough into a 15" (380 mm) x12" (300 mm)  rectangle in a parchment covered 1/2 sheet pan. Roll the edges of the slightly so there is a border

Spread the Dijon mustard thinly over the dough. Spread the onion mixture and sprinkle the grated cheese over the whole onion mixture.

Bake in the oven  until the crust is golden brown (about 30 minutes, but do make sure that the crust is properly browned. 

It can be served hot or at room temperature. We prefer it at room temperature. So, slide onto a cooling rack, allow to cool for 30 minutes then transfer to a cutting board and cut into small squares with a pizza cutter.

We served it during the tasting with several of the rose wines from Chateau Minuty at the Veritas virtual tasting. It got the "We can serve this to people" accolade.