Caramelized Onion and Roasted Red Pepper Tart

By á-4939

Ingredients

• Crust
• 2 1/4 teaspoons dry yeast (1 package)
• 1 teaspoon agave
• 3/4 cup warm water (100 to 110)
• 1 1/2 cups bread flour, divided
• 1/4 cup whole wheat flour
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• cooking spray
• Topping
• 1 tablespoon olive oil
• 6 cups vertically sliced onions
• 1 teaspoon sea salt
• 3 fresh thyme sprigs
• 3 garlic cloves, minced
• 2 bay leaves
• 3 large red bell peppers
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon chopped fresh thyme
• fresh thyme sprig (optional)

Preparation

Step 1

1
Dough:.
2
Dissolve yeast and agave in warm water in a large bowl; let stand for 5 minutes.
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
Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
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
Topping:.
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
Remove from heat. Discard thyme sprigs and bay leaves.
9
Preheat broiler.
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
Preheat oven to 425°F.
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