NEO, January 2011: Bread & Honey - Kalamata Olive and Caramelized Onion Phyllo Tart

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	By Maria A. Pardalis Happy New Year! Are you still suffering from a holiday food induced hangover? How could you not, when copious amounts of food have been looming everywhere beginning from Halloween and taunting you steadily until New Year’s Day? I certainly enjoyed over indulging in melomakarona, rich chocolate ganache tortes and fondue. However, it is now 2011 and officially time to cut down on the desserts and processed foods we eat and really start off this year right. Instead of making a list of resolutions, most of which quickly fall by the wayside as soon as February arrives, why not just make one or at most two and take action? I have decided to curb my sweet tooth and eat the nutritious and balanced Greek meals I make and not just skip to dessert. What changes are you making? Losing weight and becoming healthier are the most popular New Year’s resolutions in the US. This shouldn’t shock anyone since over 66 percent of adult Americans are considered obese by recent studies. The best way to start feeling better and healthy again is to infuse your diet with a rainbow of antioxidants and an array of Mediterranean recipes. Color is very important since each contains a different type of antioxidant. Eating healthy does not have to be boring, try out new recipes to keep it fun! This rustic and colorful tart will surely impress friends, not only for its taste, but also because it’s nutritious! The fresh basil adds a fragrant finishing touch and the phyllo makes this a very light and balanced dish. Pair the tart with a leafy green salad, a nice glass of Sauvignon Blanc and enjoy!
	Kalamata Olive and Caramelized Onion Phyllo Tart Prep Time: 30 minutes Bake Time: 30 to 35 minutes Serves: 12 Ingredients: ¼ cup. extra-virgin olive oil 1 teaspoon white granulated sugar 1 medium red onion, halved lengthwise and sliced crosswise 1/4 inch thick 1 cup Kalamata olives, rinsed, pitted, and coarsely chopped 1 medium clove garlic, minced 2 tsp. fresh lemon juice 1 tsp. finely grated lemon zest ½ cup grated Kefalotyri cheese 1 Tbs. fresh thyme, chopped 10 small fresh basil leaves 6 sheets phyllo dough, thawed 1/3 cup low fat ricotta or crumbled feta cheese 1 large egg Sea salt and freshly ground black pepper Preparation: Preheat oven to 375°F with rack in middle. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic and cook, stirring for about 30 seconds. Add onion, a generous pinch of salt and a teaspoon of sugar. Cover and cook 15 minutes or until golden brown, stirring occasionally. Uncover and reduce heat to medium low. Stir in ¾ cup of the olives and cook 10 to 15 minutes more. Transfer to a bowl and stir in 1/2 tablespoon of the thyme, lemon juice and zest. Season to taste with salt and pepper. Set aside. 4. Line a large baking sheet with parchment paper. Lay 1 sheet of phyllo on paper and brush with olive oil. Sprinkle top lightly with Kefalotyri cheese. Repeat layering 5 more times (with phyllo, oil and Kefalotyri), pressing each layer firmly so it sticks to the sheet below. 5. Lay the last phyllo sheet on top, brush with remaining olive oil and sprinkle with remaining Kefalotyri. 6. Spread the olive mixture evenly on the phyllo dough, leaving a ½ inch border. Top with the onions, dollops of the ricotta or feta cheese, and the remaining 1/4 cup olives. 7. In a small bowl, beat the egg with 1/2 tsp. water. Brush the phyllo dough border with the egg wash. 8. Bake tart until phyllo is golden brown, 30 to 35 minutes. Scatter basil leaves and remaining thyme on top. Allow to cool for 10 minutes. Cut into 2-inch squares and serve warm or at room temperature. Kali Orexi kai Kali Hronia!

	Did you know… Olives are in a class of fruits called drupes, along with apricots, peaches, cherries, and plums? They are an excellent source of monounsaturated fat, iron, vitamin E and dietary fiber.