Caramelized Onion and Thyme Tarts Recipe

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Sweet onions a top of a flaky crust make for a delicious appetizer.
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Servings:
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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
Container: large mixing bowl, baking sheet, large skillet
Directions
PREP
30 mins
COOK
45 mins
READY IN
1.25 hrs
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:
  • 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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