Golden Onion Tart

In large shallow Dutch oven, heat oil over medium heat; fry sliced onions, stirring occasionally, until soft and golden, 12 to 15 minutes.

Meanwhile, using mortar and pestle or back of heavy skillet, crush caraway seeds; add to pan along with vinegar, salt, pepper and garlic. Cook, scraping up any brown bits from bottom of pan, for 1 minute. Scrape into large bowl; let cool slightly.

On lightly floured surface, roll out dough into 14-inch (35 cm) circle. Place on greased 12-inch (30 cm) pizza pan. Roll up overhang to form lip, pinching to seal.

Add egg, sour cream and green onion to cooked onion mixture; mix thoroughly. Spread evenly over dough, leaving lip uncovered. Bake in 350°F (180°C) oven until crust is golden and filling is set in centre, about 30 minutes. (Make-ahead: Tent with foil and keep at room temperature for up to 1 hour.) Cut into wedges.

Additional information :

Bonus: You can add nutritious onion and garlic to almost any dish. To save time later, peel a whole head of garlic at once and keep the peeled cloves in an airtight container in the refrigerator. But avoid prechopping the cloves because there is a danger of food poisoning — and freshly chopped garlic is always superior in flavour.

Source : Canadian Living Magazine: September 2003