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    You are in: Home / Recipes / Caramelized Onion and Roasted Red Pepper Tart Recipe
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    Caramelized Onion and Roasted Red Pepper Tart

    Caramelized Onion and Roasted Red Pepper Tart. Photo by Lori Mama

    1/1 Photo of Caramelized Onion and Roasted Red Pepper Tart

    Total Time:

    Prep Time:

    Cook Time:

    44 hrs

    40 hrs

    4 hrs

    MarraMamba's Note:

    Mmm--what a flavor combo. You can shortcut this by using puff pastry or any other pastry dough, but it will change the nutrition information. Prep time includes both dough risings. Both the onion and pepper mixtures can be prepared a day ahead. From cooking light: CALORIES 192(20% from fat); FAT 4.2g (sat 0.6g,mono 2.6g,poly 0.6g); PROTEIN 5.6g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 581mg; FIBER 4.1g; IRON 2mg; CARBOHYDRATE 34.3g

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    Topping

    Directions:

    1. 1
      Dough:.
    2. 2
      Dissolve yeast and honey in warm water in a large bowl; let stand for 5 minutes.
    3. 3
      Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until bubbly.
    4. 4
      Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
    5. 5
      Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
    6. 6
      Topping:.
    7. 7
      Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently.
    8. 8
      Remove from heat. Discard thyme sprigs and bay leaves.
    9. 9
      Preheat broiler.
    10. 10
      While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop.
    11. 11
      Preheat oven to 425°F.
    12. 12
      Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425°F for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired.

    Ratings & Reviews:

    • on December 16, 2009

      35

      This was pretty good, but I wished there were more or stronger flavors for the work involved.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2009

      55

      5 stars for such an interesting topping plus so easy to do plus I could use herbs from my garden. Marra - this was great and made 2 pizzas so there is some for school lunches. I put the topping on flat bread and then cooked it in the oven on the pizza stone . Made for Holiday Tag !

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 22, 2009

      55

      Very tasty. Fortunately for me, I have a thyme bush in my garden, because I don't think this would taste near as good with dried. Made for Everyday Holiday Tag. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Caramelized Onion and Roasted Red Pepper Tart

    Serving Size: 1 (239 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 202.4
     
    Calories from Fat 36
    17%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 588.2 mg
    24%
    Total Carbohydrate 38.0 g
    12%
    Dietary Fiber 4.3 g
    17%
    Sugars 8.5 g
    34%
    Protein 5.1 g
    10%

    The following items or measurements are not included:

    fresh thyme sprigs

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