Crispy-Crust Onion Tart

This crust, leavened with baking powder, is what you make when a yeast dough would take too long. I debated for a long time about whether it should be just onions and cheese, or include tomato sauce... settled on a thin spread of tomato paste mostly to keep the onions attached, which was good because it improves the texture of the crust. NB: Spread the sauce and toppings closer to the edge than in the photo--the crust has a very nice, light, crisp texture under the soft toppings, but is pretty tough on its own. Enjoy!

Crispy Crust Onion Tart

Crust:
2 cups all purpose flour
2 tbsp olive oil
2 tbsp baking powder
pinch of salt
2/3 cup water, plus or minus a little
cornmeal or sesame seeds to keep it from sticking to the pan

Topping:
3 oz. (half a small can) tomato paste
1 medium sweet onion, sliced thinly
1 tsp cumin
2 small sprigs fresh rosemary
1/2 cup crumbled feta

Preheat oven to 400 degrees.
Mix together flour, oil, baking powder, salt, and water in a bowl until it comes together in an elastic, but not sticky, ball. If too dry, add water by tablespoons-full; same for flour if it's too wet. Knead about ten times. Put aside.

Saute the onions in some olive oil until starting to color. Add the cumin and cook a few minutes longer, but do not let burn.

Roll the dough out into a circle around a foot in diameter. Stretch it with your hands if that is easier. Place it on a round cookie sheet you have sprinkled with cornmeal or sesame seed. Spread a thin layer of tomato paste on top. Top with the onions and rosemary.

Bake at 400 degrees for 15 minutes. Remove from oven, sprinkle with feta, and return to oven for about 15 more minutes, or until crust is beginning to be golden.

Serves two.


EDIT (July 2, 2008): if you HAVE yeast, but just don't have much time, use the yeast and only let it rise while you cook the onions--it is much tastier!