Caramelized Onion Tuscan Tart…

If you’re craving the flavors of Italy and don’t want to make pasta then try this Caramelized Onion Tuscan Tart that I’ve come up with.  It tastes fantastic and isn’t so filling that you can’t pair it with a fresh salmon salad for dinner.

• 2 ½ artichoke crowns
• ½ cup olives diced
• 2 tbsp capers
• 1 stalk kale, chiffonade
• 4 peperoncini, chiffonade
• 1 can store-bought crescent rolls (10oz)
• 1 cup caramelized onions (1 fresh large Vidalia onion sliced lengthwise)
• ½ cup butter
• Garlic powder, fresh basil, fresh parsley
• Extra Virgin Olive Oil (EVOO)

To caramelize the onion, combine the sliced onion with the ½ cup of butter and simmer for one hour on the stove, stirring occasionally.

After the onion has caramelized, set aside to cool.  Lay flat the crescent rolls on parchment paper brushed with EVOO to prevent the crust from sticking.  Sprinkle the dough with garlic powder, basil, and parsley.  Evenly spread remaining ingredients over the base of the tart.  Next, brush the sides and corners of dough with EVOO to maintain moisture and prevent premature burning of crust.  Place in a 400 degree oven for 10-12 minutes.  Serve warm.