Black Cherry Balsamic Onion Tart

This is a perfect party food:  somewhere between savory and sweet, with a flaky pastry that is easy to pick up.  The pastry was inspired by Ina Garten’s recipe for apple tart.  If you don’t have non-dairy butter, you could use vegetable shortening.  And I happened to have some fancy black cherry balsamic on hand, but a regular balsamic would do also just fine! -Amanda


Black Cherry Balsamic Onion Tart


For the dough:

2 cups flour

1/2 teaspoon salt

1 tablespoon sugar

12 tablespoons non-dairy butter

1/2 cup ice water


For the onions:

3 tablespoons extra virgin olive oil

1 teaspoon dried thyme

2 extra large onions, sliced

2 tablespoons black cherry balsamic

salt and pepper



1.  For the dough:  In a food processor pulse flour, sugar and salt until combined.  Add cold butter and pulse until the fat is evenly distributed, and the dough has a crumbly texture.  Pour in the ice water and pulse until the dough just comes together.  Chill at least one hour.

2.  For the onions:  While the dough chills, sautee onions with thyme in the oil until caramelized (15-20 minutes).  When the onions are dark and golden, deglaze with the balsamic.  Set aside.

3.  Preheat the oven to 400 Fahrenheit.

4.  Roll out the dough into a rectangle.  Cut the edges off, so you have for strips of dough.  Use water to adhere the strips of dough to the base, creating a border.

5.  Bake the dough for 45 minutes-1 hour, or until golden.  Let cool.

6.  Layer the onions on top of the cooled crust.

7.  Cut and serve.


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