Cippollini Onion Tart

READY IN: 1hr 20mins
YIELD: 1 tart


  • For the dough
  • 1 14
    teaspoons sugar
  • 12
    teaspoon salt
  • 12
    tablespoons cold unsalted butter, cut into pieces
  • 6 -7
    tablespoons ice water
  • For the filling
  • 3
    tablespoons unsalted butter
  • 1
    teaspoon salt
  • 1 12
    lbs cipollini onions, peeled and ends trimmed
  • 14
    cup cabernet sauvignon wine, sauvingon


  • Preheat oven to 400 degrees.
  • For the crust: In a food processor, combine the flour, sugar and salt in the bowl and pulse to blend. Add the butter and pulse. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass.
  • Transfer the dough to a floured work surface and roll into a 13-inch disk, about 1/4″ thick. Fold over the edges of the dough, about 1″ around, and crimp to seal. Transfer to baking sheet and refrigerate until ready to use.
  • For the filling: Melt butter in a large skillet over medium heat. Add salt and combine, then add onions. Cook for 15-20 minutes, stirring frquently, until carmelized on all sides.
  • Add the wine and reduce until syrupy, about 6-8 minutes.
  • Transfer the pan to the oven and roast for 10 minutes.
  • Remove the pan from the oven and place the refrigerated dough on top of the onions. Prick the surface to let air escape.
  • Return the pan to the oven and bake until crust is golden brown, about 35 minutes.
  • Remove the pan from the oven and let stand for 5 minutes.
  • Place a serving platter upside down on top of the pan and turn both upside down together. Lift off the pan, leaving the onion tart on the serving dish. Serve immediately!