Tart with caramelized onions and olives
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Tart with caramelized onions and olives

Dimitris Skarmoutsos prepares a fine recipe for a savory tart with caramelized onions and Horio soft unsalted with cow butter. Excellent!

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DIRECTIONS
INGREDIENTS
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DIRECTIONS

  1. Preheat oven at 260C.
  2. Roll dough on a floured surface.
  3. Sprinkle a baking sheet with cornflour and put dough in it.
  4. Put 1 tbsp Horio Classic olive oil and garlic in a bowl.
  5. Arrange onions in the dough, leaving a 2,5 cm margin around.
  6. Lay garlic on top of onions, then anchovies and then olives.
  7. Bake until brown, for 10 minutes.
  8. * Caramelized onions:
  9. Melt Horio soft unsalted with cow butter in a pot over medium-high heat.
  10. Add onions and salt and sauté while stirring, until they become translucent, for 3 minutes.
  11. Lower heat, add sugar and stir every 5 minutes, scraping the bottom of the pot. Sauté for 30 minutes, until you have a marmalade-like onion mixture.
  12. Taste and adjust seasoning, if needed. Once fully cool, keep in an airtight container for up to 2 weeks.
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    INGREDIENTS

    230 gr frozen pizza dough, thawed 1/4 c cornflour 3 tbsp Horio Classic olive oil 1/2 c caramelized onions* 2 garlic cloves in thin slices 60 gr canned anchovies, drained ½ c black olives, pitted, roughly chopped salt freshly grounded black pepper 6 tbsp Horio soft unsalted with cow butter 2 kilos onions thinly sliced 2 tsp salt 1 tbsp sugar

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