*  Exported from  MasterCook  *
         Tart With Caramelized Onions, Goat Cheese And Green Olives
 Recipe By     : Russ Parsons, LA Times 08/19/98 (wed)
 Serving Size  : 6    Preparation Time :2:00
 Categories    : Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           bread flour
      3/4  cup           all-purpose flour
      1/2  teaspoon      salt
      1/4  cup           cold butter -- plus
    2      tablespoons   cold butter -- cubed
    2      tablespoons   olive oil
    3      tablespoons   ice water
                         ***CARAMELIZED ONIONS***
    8                    onions -- thinly sliced
      1/4  cup           olive oil
    1      small   spri  rosemary
                         salt and pepper
    5 1/2  ounces        goat cheese; one log
      1/4  cup           pitted green olives
    1                    red bell pepper -- roasted, peeled
                         and cut in thin strips
 CRUST. Put bread flour, all-purpose flour and salt in food processor and
 pulse to combine. Add butter and olive oil and process until thoroughly cut
 into flour. Add ice water and process until dough forms ball. Remove from
 food processor and press into disk. Wrap tightly and refrigerate at least 1
 CARAMELIZED ONIONS. Combine onions, olive oil and rosemary in large
 skillet. Cover and cook over medium heat until onions release their water,
 about 15 minutes. Stir, reduce heat to low and cook, stirring frequently,
 until onions begin to brown, about 1 hour. Remove lid and continue cooking
 over low heat, stirring frequently, until onions are deep brown, 30 to 45
 minutes. Do not let onions scorch.
 Set strainer over bowl. Remove rosemary and turn onions into strainer. Set
 aside until onions are drained of all oil.
 ASSEMBLY. Remove tart dough from refrigerator and roll out 1/4-inch thick.
 Place in tart pan with removable bottom, folding double along edge to make
 sturdy rim.
 Spoon onions across bottom of tart pan. Season lightly with salt and
 pepper. Dot goat cheese over onions. Scatter olives over goat cheese and
 arrange pepper strips over all.
 Bake at 400 degrees until crust is browned and cheese is melted, about 45
 [6 servings. Each serving: 494 calories; 497 mg sodium; 43 mg cholesterol;
 32 grams fat; 43 grams carbohydrates; 11 grams protein; 1.46 grams fiber. ]
 Notes: Recipe taken from “In The Kitchen: Onions: Sweet 'N' Slow,” By Russ
 Parsons !We got this recipe from the LA Times. Mastercook editing by
                    - - - - - - - - - - - - - - - - - -