Caramelized onion tart
This is an easy caramelized onion tart, all of the flavor and none of the fuss. Goat cheese adds some tang and cherry tomatoes make it the perfect choice for summer feasts.
The first time I made caramelized onions, I couldn't believe my eyes. I nearly burned them, let's get that straight, but somehow I turned crunchy white onions into golden brown onion jam. It was incredible. But at the same time, the effort was no joke. It takes time and patience to caramelize onions, but it's a skill we should all master.
And they are the star of this easy caramelized onion tart, along with two of my favorites: goat cheese and cherry tomatoes. Serve this with a side salad and a meal is made.
Head's up, this looks like a pizza and it cuts like pizza, but it's not a pizza! It's a flakey pie masterpiece, so you'll want to fork and knife this guy. The recipe is below, eat up!
Caramelized onion tart
1 white onion, peeled and thinly sliced
2 tablespoons olive oil
1 teaspoon white sugar
2 sprigs of fresh thyme, leaves removed from stem
1 pre-made pie crust (I used this one)
1 ounce goat cheese
1 cup cherry tomatoes, halved
Heat the olive oil on low heat in a sauté pan. Add the onion. Now you need some patience. Continue stirring until the onions are just softened. If they start to burn, turn the heat down or take ‘em off the heat for a bit. Once softened add some salt and pepper and the sugar. With more patience, continue stirring until the onions are golden brown. At this point stir in the fresh thyme leaves and set aside.
Pre-heat your oven to 425 degrees Fahrenheit.
Roll the pie crust out on a lined baking sheet. Prick the pie crust with a fork all around. Don't go too crazy! Place the pie dough in the oven and bake for ~13 minutes. Remove the pan from the oven when it’s almost golden.
Layer the onions over the pie crust, and crumble on the goat cheese. Place the pan back in the oven for 3-4 minutes to warm up the goat cheese. Remove the pan from the oven and top the tart with the cherry tomatoes. Dive in.
