Excite your tastebuds with this caramelized onion tart made with a 4-ingredient, homemade, whole wheat crust. Onions have amazing anti-bacterial qualities and are high in vitamins C and B-6 (good for your brain), and fiber. The natural sugars are released after cooking so the sweet taste is truly delightful.
This recipe travels well so you can have a great lunch the next day.
To Make the Dough You'll Need:
- 1 cup whole wheat flour and 1/4 teaspoon salt, combined
- 6 T. chilled butter
- 1/4 cup ice-cold water
Use your Kitchen-Aid stand mixer (easiest method), a pastry blender (next best method), or a fork and knife to cut the flour in with the butter. You'll want small pieces of floured butter before you use your hands to finish combining. Add the ice-cold water a little at a time to help with dough come together. Knead the dough until well-combined, but don't overmix. Roll the dough into a ball and cover with plastic wrap. Cool in the fridge for 1 hour (if you plan to use it that day), or overnight (if you are planning ahead).
When you are ready to make the tart, flour a clean surface and roll the dough out thinly into desired shape. Place onto baking sheet or rectangular glass pan.
To Make the Caramelized Onions You'll Need:
- 45 minutes to devote to your cooking onions
- a large, heavy-bottomed pan and a wooden spoon
- butter for sauteeing
- 2 pounds yellow onions, thinly sliced
Melt 2 T. butter in the pan over medium flame. Add your sliced onions and stir. Cover the pan but don't forget about the onions or else they'll burn. Stir them every 5 minutes. The onions taste best when they've reduced and become a rich brown color. If you noticed that the onions are browning too fast, turn the flame down and add a drizzle of olive oil. Afterwards, fill your tart with the onions and bake in the oven for 50 minutes at 350 degrees F.
