Savory tart with caramelized red onions, Gruyere cheese, and a butter crust.
Is there nothing better thancaramelized onions?
Add the sour cream and use a fork to incorporate it into the dough.
Elise Bauer
Gather the dough into a ball and shape it into a disk.
Wrap it with plastic wrap and chill for at least an hour.
Peel and slice the onions lengthwise from stem to root.
Elise Bauer
Heat olive oil and butter in a large, heavy-bottomed saute pan on medium heat.
Once the butter has melted, add the onions and sprinkle a little salt over them.
Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent.
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Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized.
Remove the dough from the refrigerator and let stand for 5 minutes before rolling it out.
Roll out the dough on a lightly floured surface to a 13-inch diameter.
Elise Bauer
Transfer the crust dough to a cookie sheet lined with parchment paper.
Place all but a couple tablespoons of the cheese in the center of the dough.
Spread to within 1 1/2 inches from the edges.
Elise Bauer
Add the caramelized onions, layering them on top of the cheese.
Sprinkle the remaining cheese over the top of the tart.
Place in the oven on the middle rack.
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Remove from oven and let sit for 10 minutes before serving.
Elise Bauer
