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Caramelized Onion Tart Recipe

Caramelized Onion Tart Recipe

I've been delighted with the Georgia-grown Vidalia onions ever since I moved here more than 35 years ago. Paired with basil and goat cheese, this appetizer pizza is always well received.—Carol Jordan, Lawrenceville, Georgia
TOTAL TIME: Prep: 50 min. + cooling Bake: 25 min. + standing YIELD:16 servings

Ingredients

  • 1 whole garlic bulb
  • 3 tablespoons olive oil, divided
  • 2 pounds sweet onions, sliced
  • 1 tablespoon balsamic vinegar
  • 1-1/2 cups all-purpose flour
  • 3/4 cup cold butter, cubed
  • 1/4 teaspoon salt
  • FILLING:
  • 10 ounces fresh goat cheese
  • 3 eggs
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 3/4 cup shredded Parmesan cheese, divided
  • 1 cup minced fresh basil

Directions

  • 1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 tablespoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened.
  • 2. Meanwhile, in a large skillet, cook onions and vinegar in remaining oil over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently. Set aside.
  • 3. Cool the garlic for 10-15 minutes. Squeeze softened garlic into a food processor; add the flour, butter and salt. Cover and process until mixture resembles coarse crumbs. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with a removable bottom. Bake at 350° for 15 minutes.
  • 4. In a food processor, combine the goat cheese, eggs, parsley, salt and pepper; cover and process until blended. Sprinkle 1/2 cup Parmesan cheese into crust; top with basil. Spread goat cheese mixture into crust.
  • 5. Arrange onions over top; sprinkle with remaining Parmesan cheese. Bake for 25-30 minutes or until set. Yield: 16 servings.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.