Olive and Caramelized Onion Tart

Ingredients

• 2 fillet oil-packed anchovies dry canned mashed
• 0.1 teaspoon pepper black freshly ground
• 1 tablespoon cornmeal 
• 2.3 teaspoons yeast dry
• 2.3 cups flour all-purpose divided
• 0.5 teaspoon rosemary leaves fresh chopped
• 0.5 teaspoon rosemary leaves fresh finely chopped
• 0.5 teaspoon thyme sprigs fresh finely chopped
• 1 teaspoon thyme sprigs fresh chopped
• 3  garlic clove chopped
• 2 ounces goat cheese crumbled
• 0.5 cup kalamata olives pitted chopped
• 2 tablespoons milk 1% low-fat
• 1 tablespoon olive oil 
• 0.5 teaspoon salt 
• 1 cup canned tomatoes peeled seeded chopped
• 0.8 cup water divided (100° to 110°)
• 2.5 pounds onion yellow vertically sliced

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• measuring cup

Directions

1. To prepare dough, dissolve yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes.
2. Add remaining 1/2 cup water. Lightly spoon flour into dry measuring cups; level with a knife.
3. Add 2 cups flour and the next 5 ingredients (through 1/2 teaspoon finely chopped rosemary), stirring until well blended.
4. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
5. 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, 40 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
6. Punch dough down; cover and let rest 5 minutes. Shape dough into a 15 x 13-inch rectangle on a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
7. Preheat oven to 40
8. To prepare filling, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
9. Add onion, 1 teaspoon thyme, 1/2 teaspoon rosemary, and garlic. Cover and cook 15 minutes or until golden brown, stirring occasionally. Uncover; reduce heat, and cook 15 minutes or until onions are soft, stirring occasionally. Stir in tomato; cook 15 minutes or until mixture is almost dry. Stir in olives and anchovies.
10. Spread onion mixture over dough, leaving a 1/2-inch border.
11. Bake at 400 for 35 minutes or until crust is crisp.
12. Sprinkle with cheese and pepper.
13. Serve warm or at room temperature.