Serves: 4
Total Calories: 586

CRUST:
1 1/4 cups all-purpose flour
1/3 cup fine yellow cornmeal
1 1/2 teaspoons sea salt
1 teaspoon sugar
6 tablespoons cold unsalted butter, cut into 6 pieces
1/4 cup ice water
3 tablespoons olive oil

TOPPING:
5 tablespoons olive oil
3 yellow onions, halved and thinly sliced crosswise
sea salt and freshly ground pepper to taste
4 cloves garlic, thinly sliced
3 large very ripe tomatoes, halved, seeded, and thinly sliced
10 niçoise olives, halved and pitted
1 large egg yolk beaten with
1 teaspoon milk
1/2 cup coarsely chopped fresh basil

TO PREPARE THE CRUST: In a food processor, combine the flour, cornmeal, salt, and sugar. Pulse briefly to combine. Add the butter and pulse until the mixture resembles coarse crumbs, 5 to 10 seconds but no longer. Add the water and olive oil and pulse 15 to 20 times, or until the dough just begins to hold together. Transfer to a lightly floured surface and flatten into a round disk. Cover in plastic wrap and refrigerate for at least 1 hour or up to 2 days.

TO START THE TOPPING: In a medium skillet, heat the olive oil over medium heat, then add the onions. Cook, stirring frequently, until lightly browned, soft, and translucent, 25 to 30 minutes. As they cook, season with salt and pepper. After about 20 minutes, or when most of the onions appear just about done, add the garlic and cook along with the onions. Remove from heat and let cool.

TO ASSEMBLE THE TART: Preheat the oven to 375°F. Line a baking sheet with parchment paper.

On a lightly floured surface, roll the dough out to a 15-inch round. Lift the sides with a spatula as you roll and spread flour underneath to avoid sticking. Transfer the dough by rolling it around the rolling pin and unrolling it on the lined baking sheet.

Spread the onions and garlic over the dough, leaving a 2-inch border. Arrange the tomato slices in a single layer over the top, then sprinkle the olives evenly over the onion-garlic mixture and tomatoes. Sprinkle with the salt and pepper.

Fold the edge of dough over the filling, pleating as you go. Brush the egg yolk mixture over the rim.

Bake for 30 minutes, or until the crust is golden. Remove from the oven and let cool on a wire rack for 10 to 15 minutes. Serve immediately, or let cool to room temperature before serving. In either case, sprinkle the tart with the chopped basil just before serving.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 586
Calories from Fat: 390

More Recipes from the Dinner Parties Cookbook:
*Dinners for Four
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Chocolate Sundaes
Corn On The Cob With Whipped Parsley Butter
Dry Rub Pork Ribs
Garlic Bread
Grilled Rib-Eye Steaks With Salsa Verde
Leek And Potato Soup
Lemon-Rosemary Sorbet
Lillet Cocktail
Peachy Cream Rustic Tartlets
Roasted Asparagus With Poached Eggs And Parmesan Cheese
Roasted Beet, Mâche, Gorgonzola, And Toasted Walnut Salad
Salsa Verde
Savory Caramelized Onion, Tomato, And Basil Tart
Vanilla Bean Ice Cream
Watercress And Roasted-Shallot Salad With Tangerine Vinaigrette