Recipe by So Happy at Home
This is adapted from Alice Water's onion tart recipe. It is deceivingly simple, but the flavors are surprisingly complex. I use the basic pie crust recipe from Edna Lewis's Taste of Southern Cooking cookbook, usually making several extra crusts to freeze and then pull out for a wonderful dish like this one. The simplicity of this tart is adapted from Alice Water's onion tart found on another website.
Top Review by Shire Born
Thank you so much for an amazing recipe! My whole family followed their noses to the kitchen when I pulled it out of the oven, and were all so delighted by it, there was only a tiny piece left the next day. But you were definitely right, it was even better then! I'm going to have to hide it next time I make it until day two. I'm about to go make pie crust... going to double it so I can make this again!
- 2 lbs onions, thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1⁄4 cup sun-dried tomato packed in oil
- salt, to taste
- rosemary or thyme, to taste
- 1 pie crust
Directions See How It's Made
- Melt butter and olive oil together in a skillet. Add onions, tomatoes and herbs, and cook, uncovered and stirring occasionally for 30 minutes, until the onions are soft, juicy and a bit caramelized. Season well with salt.
- Meanwhile, preheat the oven to 375 degrees. Roll out the pie crust on a floured surface to a 14 inch circle. Spread the onions on the dough, leaving a 1.5 inch border all around. You can trim the border, but I like it looking more rustic. Fold the border over the onions, brush it with egg wash if desired, and cook for about 50 minutes, until the bottom of the crust is well browned. Let it cool completely on a rack.
- This tart tastes twice as good at room temperature, and especially the next day, when the flavors have the chance to meld. So please try to be patient -- it will be difficult!