Onion Tart

From The Art of Simple Food by Alice Waters

For the dough

• 1 cup all-purpose flour
• 1/4 tsp salt
• 6 Tbsp cold butter, cut into small cubes
• 1/4 cup ice-cold water

Filling

• 2 Tbsp olive oil
• 2 Tbsp butter
• 2 lbs onion, thinly sliced (about 4 to 6 onions)
• 1/2 to 1 Tbsp fresh thyme leaves
• Salt to taste 

Stir the salt into the flour. Cut the butter into the flour mixture until only a few large pieces of butter remain. Pour in about three-quarters of the water and stir the mixture with a fork until the dough forms clumps, adding the remaining water as needed. Bring the dough together into a ball, wrap in plastic and refrigerate the dough for 1 hour or more.

Heat the oil and butter in a large skillet over medium heat. Add the onions and thyme. Cook, stirring occasionally, 20 to 30 minutes. Add salt to taste and continue to cook the onions until they begin to caramelize-another 15 to 20 minutes. Transfer the onions to a bowl and let cool for at least 10 minutes.

Preheat your oven to 375 degrees. Line a large baking sheet with parchment paper. Flour your work surface and roll out the tart dough to a 14-inch circle. 

Spread the onions on top of the dough, leaving a 1.5-inch border all around. Fold up the border over the onions to create an edge to the tart. Bake the tart for about 50 minutes, or until the crust on the bottom is golden brown. Slide the tart onto a rack to cool. Serve warm or at room temperature.

 

Comments

[Jora]

this sounds so perfect and simple and delicious i can hardly stand it. why can i never think of recipes like this on my own??

[Shelly]

Jora, it is so easy and delicious- Alice Waters is a genius. I served the tart beside fresh greens with a simple vinaigrette- I can hardly wait to have that experience again.

[Desi]

ooo yum. i can't wait to try. it's a little too hot here for the oven, but as soon as i'm able i'm going to give it a go.