Onion-Anchovy Tart

Onion-Anchovy Tart

Ingredients:
3 tablespoons olive or vegetable oil
3 large onions -- thinly sliced
1 tablespoon chopped fresh basil or thyme leaves
1/8 teaspoon white pepper

Directions:
1 (1 pound) loaf frozen white or whole wheat bread dough -- thawed
2 (2 ounce) cans anchovy fillets -- drained
10 oil-cured Greek olives -- cut in half and pitted
Heat oil in 10-inch skillet until hot. Stir in onions; reduce heat. Cover
and cook about 25 minutes, stirring occasionally, until onions are very
tender. Stir in basil and pepper.
Lightly grease cookie sheet. Shape bread dough into flattened rectangle on
lightly floured surface. Roll dough with floured rolling pin into
rectangle, 14 × 11 inches. Place on cookie sheet. Let stand 15 minutes.
Spoon onion mixture evenly over dough to within 1 inch of edge. Arrange
anchovies in lattice pattern on onion mixture. Top with olives. Let stand
15 minutes.
Heat oven to 425º. Bake 15 to 20 minutes or until crust is brown. Cut into
2-inch squares.
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betty crocker best of baking recipes.txt
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"35 Appetizers"
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