Onion Caraway Bread Tart

This Provençal bread tart is beautifully sweet and savory. The onions and caraway complement each other in a lovely way and the freshly ground pepper added just before serving adds a fresh and savory flavor to the sweetness of the onions.

I made a little spread of recipes for the Monaco Grand Prix this year from a couple Provençal cookbooks, Provence is the region surrounding Monaco and the food is its own particular style of French cuisine. Lots of fresh ingredients, of course beautiful breads, and reminiscent of a bit of Monegasque glamour.

Onion Caraway Bread Tart

Note: Requires overnight or up to 8 hours for developing bread dough

For the Bread Dough:
1 teaspoon active dry yeast
1 teaspoon sugar
1 ⅓ cups warm water (105°F)
2 tablespoons extra-virgin olive oil
1 teaspoon fine sea salt
About 4 cups (540g) all-purpose flour
1 teaspoon caraway seeds

For the Onion Topping:
4 medium onions (about 1 ½ pounds, 750g), peeled
5 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon sugar
1-2 sprigs of fresh rosemary 
1 bay leaf
1 large egg
1 teaspoon caraway seeds
Freshly ground black pepper

1. Prepare the bread dough:

• In the bowl of a stand mixer fitted with a paddle, combine the yeast, sugar, and water, stir to blend. Let stand until foamy, about 5 minutes. 

• Stir in the olive oil and salt. Add the flour, a little at a time, mixing on low speed until the flour has been absorbed. Add caraway seeds and continue to mix until dough forms a ball. Continue to mix again on low until the dough becomes soft and satiny about 4-5 minutes. If the mixer struggles at low speed you may take the dough out and knead by hand for up to 5 minutes to get the dough to the right consistency. 

• Transfer the dough to a bowl and tightly cover, set in the refrigerator to let rise for 8-12 hours, until doubled or tripled. Dough can be kept in the refrigerator for up to 2 days. Punch down as it doubles until ready to use. 

2. Slice the onions in half, and then thinly slice crosswise. 

3. Preheat oven to 450°F, for at least 30 minutes before ready to bake.

4. In a large shallow skillet combine the onions, salt, sugar, rosemary and bay leaf. Toss the onions to coat in the oil. Cover and cook over the lowest heat for 30 minutes or until onions are very soft and a golden color. Remove the herbs, taste for seasoning. Crack the egg into a small bowl and whisk to blend, add a little of the onion mixture to warm and temper the egg, then stir into the onion mixture in the pan. Add the caraway seeds and stir to blend. 

5. Punch down the bread dough and shape into a rectangle on a lightly floured surface. Using a rolling pin, roll into a rectangle large enough to fit a standard baking sheet. Place the dough on the baking sheet and press it flat into the edges of the pan. 

6. Spread the onion mixture evenly over the dough. Place in the preheated oven and bake until the bread is firm and the onion mixture is golden and browned in spots, about 25 minutes. Remove from oven and sprinkle with freshly ground black pepper. Cut into squares and serve. 

Adapted from Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France by Patricia Wells