caramelized onion tart

Sometimes you just need a recipe just so you can eat caramelized onions.

Caramelized Onion Tart (serves 4-6)

2 large onions, peeled and thickly sliced
2 Tablespoons butter

1/2 cup butter
1-1/2 cups flour
1/2 teaspoon salt
1/4 cup ice cold water

Sliced fresh or sun-dried tomatoes
Crumbled Goat Cheese
Fresh Oregano Leaves
Extra Virgin Olive Oil
Coarse Sea Salt

First, caramelize the onions. Melt the 2 tablespoons butter in a large, heavy skillet. Add the onions and cook on medium-low heat for at least 30 minutes, stirring occasionally. They should become a golden caramel color. If you find they are cooking slowly you can increase the heat for a few minutes so they start to brown a little, then reduce the heat so they continue to cook slowly. When they are finished transfer them to a container and set aside.

Prepare the tart dough while the onions are cooking. Combine the butter, flour and salt in the bowl of a food processor and process until the butter is mostly incorporated. Slowly drizzle in enough cold water to make a medium-stiff dough. Roll the dough out on a floured surface to 1/8-inch thickness. Cut into 6-inch circles, then chill until ready to bake.

Preheat the oven to 350 degrees. Spread a layer of caramelized onions on the top of each circle of tart dough. Top with fresh or sun-dried tomatoes, followed by the goat cheese and fresh oregano. Drizzle with a little olive oil, and sprinkle with sea salt. Bake the tarts for about 20 minutes, or until the crust is fully cooked, but not too dark. Remove from the oven, let cool for a few minutes, and carefully remove form the baking pan, as the crust may be fragile. Serve warm or at room temperature.