Rustic Onion Tart

1 Pate Brisee see recipe

3 medium sweet onion

1 red onion

3 Tbsp olive oil

3 Tbsp butter

salt and pepper to taste

1 Tbsp balsamic vinegar

1 cup roughly grated Gruyere cheese

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Peel and slice the onions, heat oil and butter in large, heavy-bottomed saute pan over medium heat. Add the onions and sprinkle a little salt over them, this will draw the moisture out. Stirring occasionally for 10 minutes until the onions have softened and are translucent. Reduce the heat and cook for an additional 40 minutes stirring occasionally until the onions are well browned. Add balsamic vinegar and cook for 10 more minutes until completely caramelized. Remove from heat.

Preheat oven to 450. Remove dough from the refrigerator and let stand for 5 minutes before rolling. Roll out the dough on a lightly floured surface to fit your tart pan.

Place all but a couple tablespoons of cheese in the center of the dough. Spread to edges. Add the onions layering them on top of the cheese. Sprinkle the remaining cheese over the top of the tart.

Place in the oven and bake for 10 minutes at 450, reduce the heat to 350 and bake for 20-25 minutes more until the crust in golden brown. Remove from oven let sit for 10 minutes before serving.

Enjoy

The Wicked Cook