Onion Tart

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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

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 onions into the tart pan over the filling. 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.

6 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!

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