caramelized onion tart

February 4, 2010 |  Category:   recipes

tart11.jpg

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.

tart2.jpg
tart3.jpg

tart4.jpg

You Might Also Like

  • mrs boo radley February 4, 2010 at 1:15 am

    Had me at “caramelized”…yum.

  • alexandra February 4, 2010 at 5:13 am

    and my mum asking me for some new and inspiring recipes! thanks mark. *

  • SectionalOutlet.com February 4, 2010 at 7:23 am

    That looks scrumptious. My mouth is watering just looking at the photos. Mmmmm …

  • Cynthia February 4, 2010 at 8:26 am

    Yum! I know what I’m having for lunch today! Thanks for the great idea for a gray cold day here in Wisconsin. It would be great if you and Jenna teamed up and published a cookbook, as an advid cookbook collector, I know I would purchase a hardcopy.

  • julie February 4, 2010 at 9:12 am

    wow! pure delight to the taste buds!! i’ll be there for dinner tomorrow night, what time? 🙂

  • bridgett February 4, 2010 at 12:51 pm

    Looks delish! Great photos!

  • Elie's Papel February 4, 2010 at 11:23 pm

    This recipe looks so good and so easy to make… thanks!!!

  • lyann February 5, 2010 at 6:34 pm

    This looks so good, Mark. Can’t wait to try it. Great party food.

  • Kyle. February 7, 2010 at 2:59 pm

    Making these for the party today! Very excited.

  • Kyle. February 7, 2010 at 10:06 pm

    Win! Everybody loved the dish. =) Thank you!

  • Tammy February 9, 2010 at 5:11 pm

    What gorgeous, inspiring images–especially that crumbly last piece! I just finished writing about the kind of onion tart I like to make, and while there are many ingredients in common, it looks and tastes nothing like what I imagine yours does…In the south of France where I live, I very rarely see quiche fillings that combine onion and tomato, even though both are real mainstays of the Mediterranean table. But caramelizing the onion beforehand–aah, all the difference.

    here’s to the humble onion!

  • taylor February 12, 2010 at 8:54 am

    So that not only looks amazing, it looks like something I (someone very inept in the kitchen) can actually handle!

    Would you by any chance be able to recommend something for a main course to serve with those? I have to make dinner for my vegetarian sister and brother in law for Valentine’s day…

  • Jenna February 12, 2010 at 8:56 am

    kyle, so glad they came out well!

  • FACEBOOK TWITTER INSTAGRAM PINTEREST BLOGLOVIN