This onion tart skips the time-consuming steps of caramelizing onions, offering a fresher flavor while still bringing some sweetness from the baking time. As an extra bonus, using raw onions means we can create a fun pattern across the top of the tart.
This would be great as an appetizer or side for a celebratory meal.
Ingredients
- Single Pie Crust (we love this recipe, which makes enough dough for two)
- 1 cup Leelanau Cheese raclette, grated (or another local cheese of your choice)
- 1 Tbsp finely chopped fresh herbs (we used a mixture of rosemary, thyme, and sage)
- 3 medium sweet onions
- 1 Tbsp heavy cream
- 3 Tbsp butter, cut into small cubes
- ½ tsp kosher salt
Instructions
- Preheat the oven to 400 F.
- Line a baking sheet with parchment paper.
- Roll pie dough into a rectangle, about 10in x 14in. Place pie dough onto the prepared baking sheet. Chill in the fridge for at least 10 minutes.
- Peel onions, halve them, and slice them into very thin half-circle slices.
- Sprinkle cheese over the crust, covering it entirely. Then sprinkle herbs over top.
- Lay onions out to completely cover the crust. This can be done by slightly overlapping each slice. Brush onions with cream.
- Sprinkle the butter cubes and salt over the top.
- Bake for about 40 minutes, until the tart is golden and browned. Cover the edges of the crust with foil if they are browning faster than the onions.
- Cool slightly before cutting. Can be served warm or at room temperature.
Christina Marbury is the Marketing Director for Taste the Local Difference. You can contact her at [email protected]