Onion Tart with Cornmeal Crust

[Guest guest]

Onion Tart with Cornmeal Crust

 

Crust:   

1/2 cup butter, room temperature

1/4 cup sugar

1 cup yellow cornmeal

2 eggs, room temperature

1 teaspoon salt

1 1/2 cups all-purpose flour

 

Onion Filling:   

7 cups peeled and sliced yellow onions

2-3 garlic cloves minced

3 tablespoons butter

1 tablespoon olive oil

2 sprigs fresh thyme or

2 tsps. dried

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup grated Swiss cheese

8 to 12 slices dried tomatoes, reconstituted in water

 

Crust: Beat butter & sugar until smooth. Add cornmeal, eggs, & salt; beat until

well combined. Add flour & mix until dough forms a ball. Mixture should be soft

& moist. Wrap in plastic & chill 1 hour. Roll out the crust to fit into 9x1 tart

pan with removable bottom. Wrap & save any leftover dough in the freezer. Prick

with a fork several times & bake 6 minutes in a 350 degree oven until it begins

to color.

Onion Filling: Cook onions and garlic with butter, oil & thyme over very low

heat, stirring occasionally, until they are tender; about 40 minutes. Season

with salt & pepper & mix with cheese.

Spread onion mixture in baked tart, decorate with dried tomatoes & brush lightly

with olive oil. Place in 325 degree oven & bake for 30 minutes. Allow to cool 10

minutes before cutting. Serve warm or at room temperature.