French Onion Tart
|1 stick butter|
|1 1/2 cups flour|
|pinch of salt|
|2 tbs olive oil|
|4 large onions, thinly sliced|
|3 tbs white wine vinegar|
|2 tbs dark brown sugar|
|1/2 cups grated cheddar cheese or cheese of your choice|
|Kosher salt and cracked black pepper|
- Preheat the oven to 400 degrees.
- Place the butter in the freezer for 30 minutes.
- Sift the flour and salt into a large bowl.
- Remove the butter from the freezer and grate, using the coarse side of a grater, dipping the butter in the flour every now and then to make it easier to grate.
- Mix the butter into the flour using a knife, making sure that all of the butter is coated thoroughly with flour.
- Add 2 tbs cold water and continue to mix, bringing together the mixture.
- Use your hands to complete the mixing. Add a little more water if needed to leave a clean bowl.
- Place the pastry in a plastic bag and chill in the refrigerator for 30 minutes.
- Heat the olive oil in a large skillet, then fry the onions for 10 minutes, stirring occasionally until softened.
- Stir in the white wine, vinegar and sugar, then increase heat and stir frequently, for another 4-5 minutes or until the onions turn a deep caramel color.
- Cook for another 5 minutes, then set aside to cool.
- On a lightly floured surface, roll out the pastry to a 14 inch wide circle.
- Wrap over a rolling pin and move the circle on to a cookie sheet.
- Sprinkle half the cheese over the pastry, leaving a 2 inch border around the edge, then spoon the caramelized onions over the cheese.
- Fold the uncovered pastry edges over the the edge of the filling to form a rim, then brush the rim with beaten egg.
- Season to taste with salt and pepper.
- Sprinkle over the remaining cheddar cheese and bake for 20-25 minutes.
- Transfer to a large plate cut into wedges and serve.