Pissaladiere

Directions

1. 1
   Heat oil over medium-low heat in large skillet.
2. 2
   Add onions, garlic, bay leaves, thyme, salt and pepper.
3. 3
   Cover and cook, stirring occasionally, 35 to 45 minutes, or until onions are very soft.
4. 4
   Meanwhile, prepare dough.
5. 5
   Uncover pan, increase heat to medium and cook, stirring, 10 minutes, until liquid has evaporated and onions are brown.
6. 6
   Discard thyme and bay leaves.
7. 7
   Place an inverted baking sheet on oven rack set in lowest position.
8. 8
   Preheat oven to 450F.
9. 9
   Divide dough into 2 balls.
10. 10
    Place 1 ball in center of 15-inch piece of parchment paper.
11. 11
    Flatten into a 10-inch circle.
12. 12
    Spread half of onions over dough, leaving 3?4-inch border.
13. 13
    Arrange half of red pepper strips in crisscross pattern.
14. 14
    Dot with half of olives.
15. 15
    Repeat with remaining dough and toppings.
16. 16
    Slide parchment papers with tarts onto baking sheet.
17. 17
    Bake 10 minutes, until crust is golden.
18. 18
    1 1/2 cups unbleached white flour
19. 19
    1/2 cup whole wheat flour
20. 20
    1 tsp.
21. 21
    instant yeast
22. 22
    3/4 tsp.
23. 23
    salt
24. 24
    1 Tbs.
25. 25
    olive oil, preferably extra virgin
26. 26
    3/4 cup warm water (105110F)
27. 27
    Combine both flours, yeast and salt in food processor; pulse to combine.
28. 28
    With motor running, add olive oil and warm water through feed tube, and process about 15 seconds, or until dough forms a ball.
29. 29
    Turn dough onto lightly floured work surface, and knead just until smooth and manageable, about 1 minute.
30. 30
    Place dough in greased bowl, and turn to coat.
31. 31
    Cover with damp kitchen towel, and let rise in warm, draft-free place until doubled, about 1 to 1 1/2 hours.
32. 32
    (Dough is ready when fingerprint on surface fills in slowly.)