Onion Tart

onion-tart
Crust:
2 ½ cups flour
1 teaspoon salt
2 sticks margarine
5 tablespoons ice water

Filling:
4 -5 onions, sliced
3 tablespoons olive oil
2 cloves garlic, chopped
Salt and pepper to taste
2 small zucchinis, sliced into thin rounds
2 -3 plum tomatoes, sliced into thin rounds
1 baby eggplant, sliced into thin rounds
Fresh chives or scallions for garnish
Optional: Drizzle with pesto or honey mustard

For the crust: Combine the flour, salt, and margarine in a food processor. Using on and off pulses add the ice water until the dough comes together into a ball. Press into a round tart pan with removable bottom.

For the Filling: Heat the olive oil and add the onions. Sauté until soft, add garlic, and salt and pepper to taste. Pour the cooked onions into the tart and spread over the bottom of dough. Layer the zucchinis on the outer edge of the tart keeping them slightly overlapping and close together. Make two rows on the outer edge. Next layer the tomatoes in a circle, slightly overlapping each other. Now layer the eggplant in a circle, slightly overlapping decoratively. The outside circles should be zucchini, the middle tomatoes and the inner circles eggplant.

Brush the top with olive oil and sprinkle with salt and pepper.

Bake for an hour at 350 degrees. When it is done, garnish with chopped chives or scallions and drizzle with pesto or honey mustard.

17 thoughts on “Onion Tart

  1. This tart was delicious and very pretty on the table. I served it on Shabbat Shuva to guests, and it was a hit. But I think I would pre-bake the crust, perhaps for 15-20 minutes prior to filling with the onions and arranging the vegetables. The vegetables were done and the crust was still pale-looking, so next time, I would pre-bake.
    Anybody else make this? What was your experience?

  2. i made this for shabbos and one of the comments i got – “it looks like a picture in a cookbook!” it was a hit. but i do agree with esther’s comment above about pre-baking the tart shell, my tart shell was also pale and a little “underdone” tasting for me, but my guests didnt seem to mind it!

    • You can use 1 sheet from a 17 ounce box of puff pastry, its one rectangular sheet, gently rolled with a lightly floured rolling pin. I roll it out on parchment paper to about 1/8 inch thick and then make the crust a little thicker. You can also make it in a rectangular shape if that is easier.

Leave a Reply

Your email address will not be published. Required fields are marked *