Three-Onion, Sun-Dried Tomato, Olive Tart

1. 1

   In a small bowl proof the yeast with the sugar in 1/4 cup of the water for 5 minutes, or until the mixture is foamy.

2. 2

   In a large bowl stir together 2 3/4 cups of the flour, the salt, 1 tablespoon of the oil, the remaining 2/3 cup water, and the yeast mixture until the mixture forms a dough and knead the dough on a lightly floured surface, kneading in enough of the remaining 1/4 cup flour to form a soft dough.

3. 3

   Knead the dough for 8 to 10 minutes more, or until it is smooth and elastic, and form it into a ball.

4. 4

   Transfer the dough to a lightly oiled bowl, turning it to coat it well, and let it rise, covered loosely, in a warm place for 1 1/2 hours, or until it is double in bulk.

5. 5

   In a heavy skillet cook the white onions in the remaining 1 tablespoon oil over moderate heat, stirring occasionally, until they are softened and golden and let them cool.

6. 6

   In a bowl whisk together the sour cream and the eggs and stir in the white onions and salt and pepper to taste.

7. 7

   Punch down the dough and roll it into a 17- by 13-inch rectangle on a lightly floured surface.

8. 8

   Transfer the rectangle to a large baking sheet, with your fingers form a 1/4-inch rim around the edges of the rectangle, and spread the sour-cream mixture evenly over the dough.

9. 9

   Scatter the red onion and the scallion greens over half the dough and scatter the sun-dried tomatoes and the olives over the remaining half.

10. 10

    Bake the tart in the middle of a preheated 350F.

11. 11

    oven for 25 minutes, transfer it to a rack, and let it cool for 10 minutes.

12. 12

    Cut the tart into 2-inch-wide diamonds.

* Per serving · 4 servings · Values may vary.