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.