Low Sodium Caramelized Onion Tart

Total time2 hr

Prep time30 min

Cook time1 hr

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Ingredients

8 servings

For the crust

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup olive oil
¼ cup cold water

For the topping

3 lb yellow onions (about 6 medium), thinly sliced
3 tbsp olive oil
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp apple cider vinegar
1 tbsp fresh thyme leaves
4 oz fresh cow's milk mozzarella (fior di latte), thinly sliced

For serving

¼ cup fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
In a large mixing bowl, whisk together the flour and salt. Add the olive oil and stir with a fork until the mixture resembles coarse crumbs. Drizzle in the cold water, 1 tablespoon at a time, stirring after each addition, until the dough just comes together and holds when pressed — it should not be sticky. Flatten into a disk, wrap in plastic wrap, and rest at room temperature for 30 minutes.
2
While the dough rests, heat 3 tablespoons of olive oil in a large skillet over medium heat until shimmering. Add the sliced onions and salt, toss to coat, and cook, stirring every 5 minutes, until the onions are completely softened and translucent, about 20 minutes.

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