1/2 lb Chilled unsalted butter; cut
-up
2 tb Unsalted butter
1 Spanish onion; thinly sliced
Figs Pizza Dough; (see
-recipe)
3 tb Chopped mixed fresh herbs
-such as
Rosemary; sage, oregano,
-thyme,
And flat-leaf parsley
6 ts Olive oil
1/2 c Black-Olive Paste; (see
-recipe)
1 c Assorted black and green
-olives; pitted
2/3 c Crumbled goat cheese
6 Anchovy fillets – (to 8);
-chopped
Freshly-ground black pepper
Preheat oven to 450 degrees with a pizza stone on the center rack.
In a large saute pan over medium heat, melt 2 tablespoons butter. Add the
onion, and cook until soft and golden, about 10 to 12 minutes. Set aside to
cool.
On a lightly floured surface, roll out dough 1/2-inch thick and 10 inches
in diameter. Evenly scatter butter over dough. Sprinkle with herbs. Fold
dough into thirds, like a business letter. Roll out dough again, and repeat
folding process. Set dough aside, and let rest until no longer elastic, 30
to 45 minutes.
Divide dough in half. Working with one piece of dough, roll into a 10-inch
round, about 1/4-inch thick. Place on pizza peel, and fold over 1 inch of
the dough around the edges, forming an edge all the way around. Drizzle
with 2 teaspoons olive oil, and spread with 1/4 cup black-olive paste. Add
1/2 cup onions in an even layer, and scatter with 1/3 cup olives and 1/3
cup goat cheese. Season with pepper. Place 3 to 4 anchovies on the top of
the tart.
Transfer tart to oven, and bake on pizza stone until crisp and golden brown
and the goat cheese is slightly browned, about 10 to 12 minutes. Remove
from oven, and drizzle with 1 teaspoon olive oil. Repeat with second dough
ball and remaining ingredients. May be served warm or at room temperature.
Makes two 10-inch tarts.
Yields
1 servings