Menu Part: 
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This onion and anchovy tart makes a great appetizer. The fragrant aromas entice the palate, have plenty on hand for it will go quickly.


3 cups all-purpose flour
1 pkg. (1/4 oz.) active dry yeast
1 tsp. sugar
2 tbsp. plus 1/2 tsp. extra virgin olive oil

About 3 tbsp. extra virgin olive oil
2 large onions, thinly sliced
1/8 tsp. freshly ground black pepper
3 garlic cloves, finely chopped
1 tbsp. anchovy paste
3-4 oz. oil-cured olives, pitted and roughly chopped
3-6 anchovy fillets, well rinsed (or soaked if salt-packed), patted dry and cut in half




1. Put flour in large bowl. In small bowl, combine 1 cup warm water with yeast and sugar; let proof about 8 min. Add 2 tbsp. olive oil and stir to combine. Pour yeast mixture over flour, stirring well to combine. When dough pulls away from sides of the bowl, turn it onto floured surface and knead until smooth and elastic, 5-7 min.

2. Put dough back into a clean, large bowl and drizzle with 1/2 tsp. olive oil. Cover with plastic wrap and let dough rise in a warm spot until just about doubled in size, about 1 hr.


1. While dough rises, heat 2 tsp. olive oil in a large sauté pan over med. heat. Add onions and pepper. Cook, stirring every few minutes, until tender, 7-9 min.

2. Lower heat to med.-low and let onions cook until golden brown and very soft, 30-40 min. Add garlic; stir to combine and cook 2 min. Let cool.

3. Heat oven to 425°F. Oil a 10x15-in. sided baking sheet with 2 tsp. olive oil. Roll out dough into rectangle, about 12x18 in. Fit dough into baking sheet, letting ends of the dough ride up onto sides of sheet. Drizzle top of dough with 2-3 tsp. olive oil, spreading it all over the dough. Cover with plastic wrap and let relax for 5 min.

4. Spread top of dough with a thin layer of anchovy paste and then one layer of onions. Scatter olives and anchovy pieces on top of the tart.

5. Bake until crust is browned and crisp, 15-20 min.


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