Caramelized Onion and Roasted Red-Pepper Tart

Vegetarian
Dairy Free
Very Healthy
Health score
59%
Caramelized Onion and Roasted Red-Pepper Tart
45 min.
8
186kcal

Suggestions


Indulge in the delightful flavors of our Caramelized Onion and Roasted Red-Pepper Tart, a dish that perfectly balances health and taste. This vegetarian and dairy-free tart is not only a feast for the eyes but also a wholesome option for those seeking a nutritious meal. With a health score of 59, it’s a guilt-free treat that you can enjoy any time of the day.

Imagine the sweet aroma of caramelized onions mingling with the smoky essence of roasted red bell peppers, all nestled atop a golden, flaky crust. This tart is a celebration of simple yet vibrant ingredients, making it an ideal choice for gatherings or a cozy night in. Each bite offers a satisfying crunch followed by a burst of flavor, making it a perfect appetizer or a light main course.

Ready in just 45 minutes, this recipe serves eight, making it perfect for sharing with family and friends. With only 186 calories per serving, you can indulge without the worry. Whether you’re a seasoned cook or a kitchen novice, this tart is easy to prepare and sure to impress. So roll up your sleeves and get ready to create a dish that will have everyone asking for seconds!

Ingredients

  •  bay leaves 
  • 0.3 teaspoon pepper black freshly ground
  • 1.5 cups bread flour divided
  • 2.3 teaspoons yeast dry
  • tablespoon thyme sprigs fresh chopped
  •  garlic clove minced
  • teaspoon honey 
  • tablespoon olive oil 
  • cups onion vertically sliced
  • large bell pepper red
  • teaspoon sea salt 
  •  thyme sprigs 
  • 0.8 cup water (100° to 110°)
  • 0.3 cup flour whole wheat

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • knife
  • aluminum foil
  • broiler
  • ziploc bags
  • measuring cup

Directions

  1. To prepare crust, dissolve yeast and honey in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85), free from drafts, 1 1/2 hours or until bubbly. Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
  2. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky.
  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
  4. To prepare the topping, heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat.
  5. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently.
  6. Remove from heat. Discard thyme sprigs and bay leaves.
  7. Prepare broiler.
  8. While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes.
  9. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened.
  10. Place in a zip-top plastic bag, and seal.
  11. Let stand for 15 minutes. Peel and coarsely chop.
  12. Preheat oven to 42
  13. Roll the dough into a 12 x 8-inch rectangle.
  14. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper.
  15. Sprinkle with black pepper.
  16. Bake at 425 for 25 minutes or until the crust is golden brown. Cool slightly.
  17. Sprinkle with chopped thyme.
  18. Cut into 8 squares, and cut each square in half diagonally.
  19. Garnish with thyme sprigs, if desired.

Nutrition Facts

Calories186kcal
Protein11.93%
Fat12.32%
Carbs75.75%

Properties

Glycemic Index
41.28
Glycemic Load
14.81
Inflammation Score
-10
Nutrition Score
15.179999880574%

Flavonoids

Apigenin
0.04mg
Luteolin
0.97mg
Isorhamnetin
6.01mg
Kaempferol
0.8mg
Myricetin
0.05mg
Quercetin
24.52mg

Nutrients percent of daily need

Calories:185.5kcal
9.27%
Fat:2.63g
4.05%
Saturated Fat:0.42g
2.62%
Carbohydrates:36.43g
12.14%
Net Carbohydrates:31.68g
11.52%
Sugar:8.49g
9.43%
Cholesterol:0mg
0%
Sodium:300.44mg
13.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.74g
11.48%
Vitamin C:89.97mg
109.06%
Vitamin A:1990.15IU
39.8%
Manganese:0.62mg
30.82%
Folate:81.62µg
20.4%
Fiber:4.75g
19.01%
Vitamin B6:0.38mg
18.96%
Selenium:12.52µg
17.89%
Vitamin B1:0.23mg
15.01%
Potassium:363.99mg
10.4%
Phosphorus:95.69mg
9.57%
Vitamin E:1.37mg
9.13%
Vitamin B2:0.15mg
8.68%
Magnesium:33.51mg
8.38%
Vitamin B3:1.55mg
7.73%
Copper:0.13mg
6.72%
Iron:1.15mg
6.4%
Vitamin B5:0.6mg
5.99%
Zinc:0.77mg
5.11%
Vitamin K:4.81µg
4.58%
Calcium:45.46mg
4.55%
Source:My Recipes
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