Don’t you just love rustic looking tarts? They are like the most understated cool. Like, I’m all that and I’m not even trying. I’m totally flavorful and unpretentious. I could go on… Just make the tart, it’s yummy and you’re going to like the way it looks on your table.
Tart serves 6
2 cups flour
1 tsp salt
5 oz (10 Tbsp) cold and cubed unsalted butter
2 Tbsp ice cold water
1 large egg
3-4 medium onions (about 2 ½ cups), thinly sliced (and left in rings if possible)
2 Tbsp olive oil
2 Tbsp butter
1 tsp granulated garlic
½ tsp salt
¼ tsp freshly ground pepper
½ tsp dried thyme
8 oz ricotta cheese
½ grated Parmesan
1 egg, beaten
¼ tsp freshly ground black pepper
2 Tbsp water
Place the flour, salt and butter in a food processor. Turn it on and let it process until it resembles course bread crumbs. Add the water, a tablespoon at a time and pulse. Add the egg and pulse again until it forms a doughish mass. (Add 1 more tablespoon of water if- and only if- need be.) Gently knead the dough and form into a ball, place in plastic wrap or in a plastic bag. Flatten slightly, so it resembles a disc (easier to roll out) and place in the fridge for at least 30 minutes.
To caramelize the onions, heat oil and butter in a saute pan on a medium heat. When butter starts to foam, add onions. Let them go a few minutes, stirring occasionally to avoid burning and promote even browning. After about 5 minutes, add the granulated garlic, salt, pepper (a sprinkling) and thyme. Stir to incorporate the seasoning and allow the onions to continue to cook, for about 25 more minutes, stirring occasionally but letting them do their thing, until all rich and golden and caramelized.
Preheat oven to 400 degrees. Remove dough from fridge and set aside. In a bowl mix mix ricotta, Parmesan, egg and pepper. When all combined, fold in onions and set aside. Mixture should be thick, not runny.
On a floured surface, roll out dough. The best part about the “rustic” tart is that it doesn’t have to be perfect in shape, so circle-ish is fine. Just try to keep it even in thickness. When rolled out about 10-11 inches, transfer and center dough on a baking sheet. Place the cheese and onion mixture in the center of the crust and fold up the edges all the way around. Brush the dough with the egg wash and place in the oven. Bake for about 25 minutes, until crust is golden. Allow to cool slightly before slicing and serving. Tart is rich and cheesy (and awesome) so I recommend serving it with something lighter, like a Mesclun salad with a vinaigrette dressing or apple slices.