Caramelized Onion & Feta Tart
This tasty tart is great for a warm, savory lunch along side soup or salad, or as an appetizer for dinner. It can be dressed up with a drizzle of herb oil or pesto, and the sweet and salty combination will satisfy most palates! Also, not only is it is relatively easy to make, it offers great bang for your buck as the only expensive ingredient is the cheese.
I know there are a lot of recipes out there that say you can caramelize onions in 25 minutes, but I really recommend letting them cook for around 45 minutes so that the sweet flavor really comes out. Have you ever seen this article about the myth of caramelized onions? It made me giggle!
You Will Need
A 12” pie dish and skillet
12” savory pie shell (if you need a recipe for the crust, there’s a simple one here, or you can use a bought shell like I did)
4 large sweet onions (or plain yellow cooking onions)
2 large heirloom tomatoes
1 cup of feta or blue cheese (or a mixture of both)
¼ cup balsamic vinegar
Large knob of butter
Optional: About 1 tsp of sugar (or molasses)
How to Make
- Preheat your oven to 400F or 200C.
- Slice onions into half rounds about 5mm or just under ¼ of an inch thick.
- Melt some of the butter in a skillet on medium heat, and add the onions.
- When the onions are transparent, and starting to go brown, add the balsamic. This will be after at least 15 minutes, but maybe longer. Add the sugar or molasses if you are using it as this time too.
- If the pan is dry and the onions seem to be burning, add another knob of butter as well.
- I don’t like a soggy crust, so I recommend blind baking it. Store bought crusts can be baked without a piecrust weight to hold the sides up as they have a lower butter ratio and just need some holes in the bottom by piercing with a fork. If you are using home made crust, here is a really helpful website about blind baking.
- When the onions start sticking, let them keep cooking, but stir them before they burn. Here is a website with a full tutorial on caramelizing onions as it can be tricky if you haven’t done it before. Note that it does take around 45 minutes to get full caramelization, and unfortunately, not the 25 minutes that some recipes suggest!
- When your crust and onions are ready, you can start assembling the tart.
- Cut the tomatoes into ¼ inch rounds, then begin with a layer of onions, then a layer of tomatoes, then more onions, and a final layer of tomatoes.
- Sprinkle the feta or blue cheese on top.
- Place the tart on a lower rack in the oven, and let cook until the cheese is browned and the crust is golden, which will be about 20 - 30 minutes.