Call it a tart, a galette, or a rustic pie, it doesn't matter. It's simple and easy, and it's just plain good! Sometimes we can do with a little less, and sometimes we don't have the time, and then again sometimes we just don't feel like a full on double crusted pie...here comes the simple grace of a beautiful tart. It's a quick single crust with about half the filling needed, making for a less complicated mess and a perfect accompaniment to the lighter side of lunch or dinner.
Caramelized Sweet Onion Tart
Makes 1 10" tart
For crust:
1 cups flour
1/2 cup almond meal or almond flour
(or you can skip the almond flour and use all purpose flour, 1 1/2 cups total)
1/2 tsp salt
8 Tbsp unsalted butter
2-4 Tbsp ice water or cold milk
For the onions:
4 strips bacon, diced
4 medium size sweet onions sliced thin
1 tsp dried thyme
1 Tbsp balsamic vinegar
1/2 tsp honey or sugar
1/4 tsp salt
3/4 cup Ricotta cheese
1/4 tsp salt
1 egg beaten, remove 1 tbsp of the beaten egg to brush on the crust before baking
1/2 cup shredded Swiss or Gruyere cheese
In a large saute pan, render the bacon. Remove from pan and pour off all but 2 Tbsp bacon fat. Reserve the bacon bits. Or, you may omit the bacon and use olive oil instead. Into the heated oil or bacon fat, add the onions and saute on medium low heat until they begin to show color. Add the sugar or honey, and continue to caramelize the onions until they are beautifully browned and sweet. This will take about 20 minutes. Add the salt, balsamic vinegar and thyme. Set aside to cool while making the crust.
Set your oven to 375 degrees.
For the crust, in a medium size mixing bowl, cut butter into the flour and salt until it forms a coarse meal ( I use my hands). Add the water by starting with 2 Tbsp, then more if needed to form a nice mound of dough. Come on, you know how to make a pie crust!
Roll the dough into a 12"-13" circle, it doesn't have to be perfect! Transfer to a cookie sheet lined with parchment. Or you can roll the dough out right on the parchment and just slide the parchment onto the cookie sheet.
Into the Ricotta cheese mix the 1/4 tsp salt and the beaten egg (make sure you have reserved 1 Tbsp of the beaten egg for the egg wash).
Onto the raw crust, spread the Ricotta mixture to within 1 1/2" from the edge of the crust. Spread 1/2 of the onions over that. Top with reserved bacon bits. Top with the rest of the onions and then the rest of the Gruyere cheese. Whisk the tablespoon of beaten egg with 1/2 tsp water and brush crust with this egg wash; this makes a golden shiny crust, and is completely optional.
Place in hot oven and bake for 25 minutes.
I like to drizzle a bit of extra balsamic when serving!
Serve with Rustic Mushroom Soup and/or a salad for an lovely light meal.
Makes 1 10" tart
For crust:
1 cups flour
1/2 cup almond meal or almond flour
(or you can skip the almond flour and use all purpose flour, 1 1/2 cups total)
1/2 tsp salt
8 Tbsp unsalted butter
2-4 Tbsp ice water or cold milk
For the onions:
4 strips bacon, diced
4 medium size sweet onions sliced thin
1 tsp dried thyme
1 Tbsp balsamic vinegar
1/2 tsp honey or sugar
1/4 tsp salt
3/4 cup Ricotta cheese
1/4 tsp salt
1 egg beaten, remove 1 tbsp of the beaten egg to brush on the crust before baking
1/2 cup shredded Swiss or Gruyere cheese
In a large saute pan, render the bacon. Remove from pan and pour off all but 2 Tbsp bacon fat. Reserve the bacon bits. Or, you may omit the bacon and use olive oil instead. Into the heated oil or bacon fat, add the onions and saute on medium low heat until they begin to show color. Add the sugar or honey, and continue to caramelize the onions until they are beautifully browned and sweet. This will take about 20 minutes. Add the salt, balsamic vinegar and thyme. Set aside to cool while making the crust.
Set your oven to 375 degrees.
For the crust, in a medium size mixing bowl, cut butter into the flour and salt until it forms a coarse meal ( I use my hands). Add the water by starting with 2 Tbsp, then more if needed to form a nice mound of dough. Come on, you know how to make a pie crust!
Roll the dough into a 12"-13" circle, it doesn't have to be perfect! Transfer to a cookie sheet lined with parchment. Or you can roll the dough out right on the parchment and just slide the parchment onto the cookie sheet.
Into the Ricotta cheese mix the 1/4 tsp salt and the beaten egg (make sure you have reserved 1 Tbsp of the beaten egg for the egg wash).
Onto the raw crust, spread the Ricotta mixture to within 1 1/2" from the edge of the crust. Spread 1/2 of the onions over that. Top with reserved bacon bits. Top with the rest of the onions and then the rest of the Gruyere cheese. Whisk the tablespoon of beaten egg with 1/2 tsp water and brush crust with this egg wash; this makes a golden shiny crust, and is completely optional.
Place in hot oven and bake for 25 minutes.
I like to drizzle a bit of extra balsamic when serving!
Serve with Rustic Mushroom Soup and/or a salad for an lovely light meal.
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