↞ recipe box start page
Category: Tarts
Prep Time: Cook Time: Total Time:
Parmesan-Pepper Dough (recipe)
1 (1/4 oz) pkg active dry yeast
1 tbsp sugar
2/3 cup warm water (105 to 115 degrees)
2 cups flour, divided
1/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
Filling
1 tbsp butter
1 medium onion, thinly sliced
1 cup shredded Swiss cheese
2 to 3 ripe tomatoes, sliced
Black pepper
2 tbsp chopped fresh chives
Make Parmesan-Pepper Dough. Sprinkle yeast and sugar over warm water in small bowl; stir until yeast is dissolved. Let stand 5 minutes or until mixture is bubbly.
Combine 1 3/4 cups flour, cheese, salt and pepper in large bowl. Pour yeast mixture and oil over flour mixture and stir until mixture clings together.
Turn out dough onto lightly floured surface. Knead 8 to 10 minutes or until smooth and elastic, adding remaining 1/4 cup flour if necessary. Shape dough into a ball; place in large greased bowl. Turn dough so that top is greased. Cover with towel; let rise in warm place 1 hour or until doubled in bulk.
4.Punch down dough. Knead on lightly floured surface 1 minute or until smooth. Flatten into a disc. Roll dough to make 11-inch round. Press into bottom and up side of buttered 9- or 10-inch tart pan with removable bottom.
Melt butter in large skillet over medium heat. Add onion; cook and stir 20 minutes or until tender. Spread onion over prepared dough. Sprinkle with cheese. Let rise in warm place 20 to 30 minutes or until edges are puffy.
Preheat oven to 400. Top dough with tomatoes. Sprinkle with pepper. Bake 25 minutes or until edges are deep golden and cheese is melted. Let cool 10 minutes. Transfer to serving platter. Sprinkle with chives. Cut into wedges before serving.
view more member recipes
ONION CHEESE AND TOMATO TART
view my recipes
print
save
Category: Tarts
Prep Time: Cook Time: Total Time:
Parmesan-Pepper Dough (recipe)
1 (1/4 oz) pkg active dry yeast
1 tbsp sugar
2/3 cup warm water (105 to 115 degrees)
2 cups flour, divided
1/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
Filling
1 tbsp butter
1 medium onion, thinly sliced
1 cup shredded Swiss cheese
2 to 3 ripe tomatoes, sliced
Black pepper
2 tbsp chopped fresh chives
Make Parmesan-Pepper Dough. Sprinkle yeast and sugar over warm water in small bowl; stir until yeast is dissolved. Let stand 5 minutes or until mixture is bubbly.
Combine 1 3/4 cups flour, cheese, salt and pepper in large bowl. Pour yeast mixture and oil over flour mixture and stir until mixture clings together.
Turn out dough onto lightly floured surface. Knead 8 to 10 minutes or until smooth and elastic, adding remaining 1/4 cup flour if necessary. Shape dough into a ball; place in large greased bowl. Turn dough so that top is greased. Cover with towel; let rise in warm place 1 hour or until doubled in bulk.
4.Punch down dough. Knead on lightly floured surface 1 minute or until smooth. Flatten into a disc. Roll dough to make 11-inch round. Press into bottom and up side of buttered 9- or 10-inch tart pan with removable bottom.
Melt butter in large skillet over medium heat. Add onion; cook and stir 20 minutes or until tender. Spread onion over prepared dough. Sprinkle with cheese. Let rise in warm place 20 to 30 minutes or until edges are puffy.
Preheat oven to 400. Top dough with tomatoes. Sprinkle with pepper. Bake 25 minutes or until edges are deep golden and cheese is melted. Let cool 10 minutes. Transfer to serving platter. Sprinkle with chives. Cut into wedges before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Tomato And Onion Tart
by ICOOK2
Ingredients: 3 ripe but firm tomatoes, 8 to 10 oz. total, cut into slices 1/4 inch thick 1 cup all-purpose flour, frozen for 1 hour 1/3 cup cake flour, frozen for 1 hour 1/4 tsp. salt 12 Tbs
by ICOOK2
Ingredients: 3 ripe but firm tomatoes, 8 to 10 oz. total, cut into slices 1/4 inch thick 1 cup all-purpose flour, frozen for 1 hour 1/3 cup cake flour, frozen for 1 hour 1/4 tsp. salt 12 Tbs
Asparagus Tomato Pesto Cheese Tart
by sgre52160
1 sheet frozen puff pastry, defrosted 1/4 cup pesto (homemade or store-bought) 16 to 20 asparagus spear (the thin ones if you can find them) 1/2 cup cherry tomatoes, halved 1/2 cup feta, crumbled
by sgre52160
1 sheet frozen puff pastry, defrosted 1/4 cup pesto (homemade or store-bought) 16 to 20 asparagus spear (the thin ones if you can find them) 1/2 cup cherry tomatoes, halved 1/2 cup feta, crumbled
Mushroom, Goat Cheese And Tomato Tart
by sgre52160
1/2 cup plus 2 tbsp olive oil 1 cup sliced button mushrooms 1/2 cup sliced portobello mushrooms 1/2 cup sliced shiitake mushrooms 8 cloves garlic, halved lengthwise 1/4 cup balsamic vinegar 8 oi
by sgre52160
1/2 cup plus 2 tbsp olive oil 1 cup sliced button mushrooms 1/2 cup sliced portobello mushrooms 1/2 cup sliced shiitake mushrooms 8 cloves garlic, halved lengthwise 1/4 cup balsamic vinegar 8 oi
Vidalia Onion Tart With Goat Cheese And Rosemary
by sgre52160
Crust 2 C. Flour 1/2 C. Butter 1/2 tsp. Salt 1 -2 Tablespoons of water, or as needed Sift together flour and salt. Cut in butter. Form a coarse meal. Add just enough water to form dough. Fo
by sgre52160
Crust 2 C. Flour 1/2 C. Butter 1/2 tsp. Salt 1 -2 Tablespoons of water, or as needed Sift together flour and salt. Cut in butter. Form a coarse meal. Add just enough water to form dough. Fo
Goat Cheese Pastry With Carmelized Onion, Tomato And Mixed Greens
by sgre52160
2 tbsp olive oil 2 red onions, sliced thinly 4 tbsp fresh thyme 2 tbsp balsamic vinegar 1 lb puff pastry 1 cup goat cheese, cubed 2 eggs, beaten Salt and pepper to taste Fresh thyme sprigs for
by sgre52160
2 tbsp olive oil 2 red onions, sliced thinly 4 tbsp fresh thyme 2 tbsp balsamic vinegar 1 lb puff pastry 1 cup goat cheese, cubed 2 eggs, beaten Salt and pepper to taste Fresh thyme sprigs for
view more member recipes