Onion Tart

CSA box- onions


It appears that an unforeseen benefit of this blog is that the husband has been inspired to cook more frequently.
We share with you today his favorite recipe for onion tart. He has made this several times and it is always delicious.
Oh, I just noticed that he got this recipe from our friend, Ruth.



Dough for the tart:

1/2 cup water
1 tsp. quick rising yeast
1 1/2 cups unbleached white flour
1 tsp. olive oil
1/2 tsp. sea salt

Combine the water and yeast. Let stand for five minutes. Add 1 1/4 cups of the flour, the oil and the salt. Knead on a floured board for about 5 minutes, using the remaining 1/4 cup flour if needed to keep from sticking.
Place in a medium bowl and let rise, covered, in a warm place for 30 minutes.


For the tart topping:

1 tsp. olive oil
1 pound sweet or yellow onions, thinly sliced
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup grated gruyere cheese
1/4 cup freshly grated parmesan

While the dough is rising, saute the onions over medium to medium high heat, in the oil, until very soft and deep brown. Add the sugar to aid in the browning, if necessary. Remove from heat when browned, very soft and volume is grealty reduced. Season with salt and pepper.

After 30 minutes, roll the dough on a floured board, to a 8x12 rectangle. transfer to heavy baking sheet. Pinch up edge all around. Spread the onions across top and sprinkle cheese evenly over onions.

Preheat oven to 375 degrees while letting tart have a second rise of 10-15 minutes.

Bake at 375 until lightly browned on edges, about 20-22 minutes. Serve warm or room temperature. Also good reheated if there are any leftovers. I think.