Onion Tart
- Ready In:
- 1hr 25mins
- Ingredients:
- 7
- Yields:
-
1 tart
- Serves:
- 4-6
ingredients
directions
- 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!
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Reviews
-
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!