French Onion Tart

I wanted to make something different for dinner last night. The Syracuse Basketball (our favorite college team) game was on at 9pm so my parents and I decided it should be a “game night food” meal. With a block of Gruyere Cheese in hand, I made a French Onion Tart.I had three slices  of this “pizza” (Two to start and then once I realized how good it was I needed ran back to the kitchen for another.).French Onion Tart with Mixed Green Salad dressed in Cherry Balsamic and Basil Oil. Cherry Tomatoes and Nicoise Olives.And, obviously where there is pizza there shall also be a few Middle Ages Beer involved. Let’s get cookin!The longest part of this whole process is caramelizing the onions. Add 1 TBS good olive oil and 1 TBS butter to a saute pan over a medium low heat. Slice one large onion very thin and add it to the pan. Cover the pan ~ 12 minutes to soften. Uncover and stir occasionally another 45 minutes until lightly golden.At the very end of the, add salt and pepper to taste, 1 TBS fresh chopped thyme and 2 TBS dry Marsala wine. Once the wine has evaporated, remove from heat and allow to slightly cool.Roll out pre-made or store bought pizza dough (see below for recipe). I  find making it from scratch soothing.Brush the entire dough with Basil Olive Oil (or any good olive oil) until coated and shiny. Grate 3/4-1 cup  good quality Swiss Gruyere Cheese. I swear it’s worth the extra 2 dollars.Spread an even layer of cheese.Add onions and bake at 450 for 12-15 minutes (I over did mine a tad so keep an eye on it!).Serve along side a salad.

Next time I think I will add more cheese and onions, however; for my first attempt I loved how such a simple dish can have such complex flavors.

French Onion Tart

(serves 4-6)

Preheat oven to 450.

For the Dough:

• 1 packet dry active yeast
• 1/2 TBS Honey
• 1 1/2 TBS Olive Oil
• 3/4 cups warm water
• 2 Cups All Purpose Flour
• 1 tsp salt

-Add yeast, honey, olive oil and water to a mixing bowl with a dough hook attachment. Once the dough has become foamy, add flour and salt. Kneed dough with hook about 10 minutes. Add to a well oiled bowl and cover the bowl with a damp towel to rest. Another 10-30 minutes.

For the Filling:

• Heat 1 TBS olive oil and 1 TBS unsalted butter over a medium-low temperature
• Add 1 thinly sliced onion. Cover the pan ~12 minutes until softened.
• Uncover the pan and allow mix to caramelize another 45 minutes.
• Add salt and pepper to taste. 1 TBS fresh chopped thyme. 2 TBS dry Marsala wine  until evaporated. Remove from heat and slightly cool.

Other:

Cornmeal and Extra Flour

• Roll dough out in a rectangular shape. Place on baking sheet lightly dusted in corn meal.
• Brush pizza dough with 1-2 TBS basil oil. Layer cheese and caramelized onion mixture.
• Bake 12-15 at 450 degrees.
• Slice and devour.

Best,

Nora