Pescatarian Caramelized Onion Tart
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Learn more →Ingredients
8 servings
For the crust
- 2 cups all-purpose flour
- ½ tsp fine salt
- 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
- 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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