Oral Allergy Syndrome Friendly Caramelized Onion Tart
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Learn more →Ingredients
8 servings
For the crust
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp fine salt
- ½ cup olive oil
- ¼ cup cold water
For the topping
- 3 lb yellow onions (about 6 medium), thinly sliced
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
- 3 tbsp olive oil
- ½ tsp fine salt
- 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)Can be omitted
flat-leaf parsley
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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