Caramelized Onion and Thyme Tarts
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 16
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Ingredients
- DOUGH:
- 2 cups flour
- 1 tablespoon sugar
- 1 1/4 teaspoons kosher salt
- 12 tablespoons cold, unsalted butter, cut into small pieces

- TOPPING:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 medium yellow onions, thinly sliced (approximately 4 cups)
- 3 teaspoons fresh thyme, chopped
- kosher salt to taste
- 1 egg, lightly beaten 

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Sweet onions a top of a flaky crust make for a delicious appetizer.
 
Directions
DOUGH:

  • Combine flour, sugar and salt in a large bowl.
  • Cut butter into flour with fork or pastry cutter until it is like coarse meal.
  • Sprinkle approximately 2/3 cup ice water into the bowl, toss mixture with fork or fingers to
    moisten.
  • The dough is ready when you squeeze it and it holds together.
  • Shape dough into a brick,
    do not knead it.
  • Cut dough (brick) in half crosswise.
  • Press each half into a flat rectangle approximately 1/2 inch thick.
  • Wrap in plastic
    wrap.
  • Refrigerate for at least 2 hours.
  • Can be made 2 days ahead or frozen for up to one
    month.

TOPPING:

  • Melt and heat olive oil and butter in skillet.
  • When heated add onion, thyme and 1/2 teaspoon salt.
  • Sauté until onions are tender and
    lightly browned.
  • Add extra salt to taste.
  • Transfer to bowl and set aside to cool.
  • Can be done a day ahead.

ASSEMBLY:


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  • Cut one rectangle in half crosswise.
  • Roll out one rectangle of dough on a lightly floured surface into 1/8 inch thick, narrow
    rectangle. (Approximately 14 inches long and 5-6 inches wide)
  • May need to let dough warm up for 15 minutes for easier rolling.
  • Place rolled out dough on baking sheet lined with parchment or a silpat.
  • Two rolled out rectangles fit nicely on one baking sheet.
  • Do the same with the second rectangle of dough divided in half.
  • Preheat oven to 375°.
  • Divide onion into 4 portions.
  • Spread thinly over the dough rectangles, leaving a one inch border.
  • May not need to use all of the onions.
  • Don't layer it on too thick or the tart slices will flop when picked up.
  • Fold the dough borders over the onion, leaving the center exposed.
  • May need to trim corners so it is not too thick.
  • Brush all around edges with egg.
  • Bake tarts until crust is well browned, approximately 30 minutes.
  • Remove, cool briefly, cut each tart into 8 slices and serve.
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