Onion Tart / Torta di Cipolla
A classic onion tart like this one delivers great flavor
- Serves 6
- 1 cup unbleached all-purpose flour
- 1/2 cup cake flour
- 1/4 cup plus 1 tablespoon sugar
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into bits
- 1 large egg
- 1 to 2 tablespoons ice water
- 4 tablespoons unsalted butter
- 2 large yellow onions, peeled and thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons flour
- 3 eggs
- ½ cup light cream
- ½ teaspoon salt
- Generous grinding black pepper
- 1 cup grated Asiago cheese
- For the pastry dough:
- Place the flour, sugar, salt and butter in the bowl of a food processor fitted with the metal blade and pulse until the mixture looks mealy. Add the egg and process until a ball of dough begins to form. Add water a little at a time if dough sems dry. Remove the dough and gather it together forming a ball. Flatten the ball into a disk. Place it in plastic wrap and chill at least 1 hour or overnight.
- Butter a 9 x 1-1/2 -inch tart pan with removable bottom. Set aside
- Roll the dough out onto a floured surface into a 14-inch diameter and line the tart pan and sides. Cut off any excess dough and use to make cutout decorations for the top, if desired. Cover with plastic wrap and refrigerate until ready to use.
- Preheat the oven to 375F
- For the filling:
- Melt the butter in a sauté pan and cook the onions slowly over low heat until they begin to look dark brown creamy and glazed, about 25 minutes. Add the vinegar, raise the heat to high and allow the vinegar to evaporate. Sprinkle the onions with the flour and continue to cook and stir for a couple of minutes. Transfer the onions to a bowl and cool slightly.
- In a separate bowl whisk the eggs, cream, salt and pepper together until well blended. Spread the onions in the tart shell with a fork and pour the egg mixture evenly over the onions. Sprinkle the cheese evenly over the top.
- Bake for 40 to 45 minutes or until the tart is nicely browned and the cheese is melted and golden brown. Serve warm cut into wedges.
This recipe was featured on Season 21 - Episode 2104.