Who doesn’t love caramelized onions? This is a lovely tart made with pie crust using just a few filling ingredients for something light and special. It makes for a perfect afternoon brunch or dinner served with a small salad. Use sweet white onions and really brown them to maximize their flavor. I used smoked gouda cheese slices by Follow Your Heart which adds another layer of goodness and don’t forget the apple.
Crust adapted from the awesome Fran Costigan
- ¾ cup whole wheat pastry flour
- ¾ cup spelt flour or all purpose flour
- 1 Tbsp evaporated cane juice
- ½ tsp sea salt
- ½ tsp baking powder
- ¼ cup cold pressed olive oil – put in fridge or freezer to get very cold
- 3 tbsp non dairy milk combined with 5 tbsp ice cold water
- 3 large sweet white onions peeled and thinly sliced
- 2 tbsp extra virgin olive oil
- Large pinch sea salt
- Large pinch red pepper flakes
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- Chopped fresh tarragon
- 1 apple sliced very thin with mandolin.
- Smoked gouda cheese slices – I used Follow Your Heart
- In a large bowl sift the whole wheat pastry flour, spelt, sugar, sea salt, baking powder over a large bowl.
- Add the oil to the flour. Use a flexible rubber spatula and gently stir scooping from underneath, little stone like shapes will form do not break these up they help to create a flaky crust.
- Once the oil is combined drizzle 3 tablespoons of the milk into the flour mixture gently scooping from underneath keeping the pebbly form which will increase in size, Add more liquid as needed 1 tbsp at a time tossing gently until dough holds together, I use about 5-6 tablespoons total. Press the dough together to form a ball and place it on a large sheet of parchment paper and cover with another piece on top. Press out a 10x13 inch rectangle or round and work quickly. The flattened dough should look marbleized, lift the parchment paper with dough and flip over place it on a baking sheet with the parchment and remove only the top parchment paper and cover with plastic wrap. Chill in the fridge for 45 minutes to allow gluten to relax.
- Meanwhile cook the onions
- Pre heat oven to 400 degrees rack in middle
- Add the sliced apples to a bowl of water with lemon juice or apple vinegar until ready to use – this prevents browning
- Combine the balsamic vinegar and sugar and set aside
- In a mortar pestal add one garlic, 2 tbsp olive oil and large pinch of sea salt. Crush until paste forms. Set aside
- Heat oil in a very large wide pan or pot, add the onions, sea salt, red pepper flakes and cook on medium heat for 25 minutes stirring occasionally until golden brown. Add the balsamic/sugar and cook another 5 minutes. Remove from heat
- Remove dough from fridge and coat with the garlic oil paste. Add the cheese first then the sliced apples, don't overlap them, followed by the onions and top with fresh tarragon. Roll up about an inch of the dough to form a border and coat with more garlic oil. Bake for 45 minutes.
- Enjoy with a side salad!