Savory Onion Tart

Ingredients

• 0.3 teaspoon pepper black
• 0.5 teaspoon yeast dry
• 2.3 cups flour all-purpose divided
• 1.5 tablespoons thyme leaves fresh divided chopped
• 2 tablespoons half-and-half 
• 1.5 teaspoons olive oil 
• 6 cups onion thinly sliced
• 1 teaspoon sea salt divided
• 0.5 teaspoon sugar 
• 0.8 cup warm water (100° to 110°)

Equipment

• bowl
• frying pan
• oven
• knife
• measuring cup
• tart form

Directions

1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Stir in 2 cups flour and 1/2 teaspoon salt until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
2. 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, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch the dough down; cover and let rest for 5 minutes.
3. Roll the dough into a 12-inch circle on a floured surface. Fit dough into a 10-inch round removable-bottom tart pan. Press dough against bottom and sides of pan.
4. Preheat oven to 42
5. Heat oil a large nonstick skillet over medium heat.
6. Addthe onion; cover and cook 20 minutes or until golden brown, stirring frequently.
7. Remove from heat; stir in 1/2 teaspoon salt, half-and-half, and 1 tablespoon thyme.
8. Spread mixture over dough in pan.
9. Bake at 425 for 25 minutes or until crust is golden brown.
10. Sprinkle with 1 1/2 teaspoons thyme and pepper.
11. Let stand 5 minutes.
12. Cut into 6 wedges.