Caramelized onion tart

A tart is a great way to use up fresh vegetables when you have an abundance of them in the summer.

The dough for the tart can be made up to a week in advance and kept in the fridge. It also freezes well. With the dough on hand, this tart comes together very fast: simply top the slow cooked caramelized onions over the flattened dough and bake. Slow cooking the onions allows the natural sugars in the onions to caramelize resulting in a wonderful intense flavor.

The tart is delicious at room temperature, making it a great picnic food.


Caramelized Onion Tart

Makes one 11- to 12-inch tart; serves 4 to 6

tart dough:

1 3/4 cups home-milled farro flour ( or 1 cup organic spelt flour
1 teaspoon chopped fresh rosemary
1/2 teaspoon fine sea salt
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter at room temperature
3 tablespoons white wine

Caramelized onions:

2 pounds yellow onions, halved and sliced 1/4-inch thick
1 tablespoon fresh thyme leaves
1 1/2 teaspoons fine sea salt
1/2 teaspoon freshly ground black pepper
2 whole cloves garlic, minced

Combine the flour, rosemary, and salt in a large bowl. Add the olive oil and butter and mix together by hand until the dough has the consistency of wet sand. Add the wine and mix together. If the dough is too dry and does not come together, add a little water.

Knead the dough by hand inside the bowl for a few minutes until it comes together as a ball. Cover with plastic and refrigerate for at least 30 minutes or overnight.
For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt and pepper over low heat. Toss the onions from time to time. After 30 minutes, stir in garlic. Sautee for another 15 minutes, until the onions are sweet and cooked but not browned.

Preheat the oven to 350.

Transfer the tart dough to a 12-inch circular tart form. Flour your hands and gently press the dough into the form. Spread the onion mixture over the base of the crust.

Bake until the crust is golden brown, 40 to 45 minutes.




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