Sweet caramelized onions, tangy melty fontina cheese, and buttery flaky pie crust make the perfect savory tart. Impress company with this simple dish packed full of flavor. Pair with prosciutto or salami, fresh seasonal fruit, and your favorite wine.
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Prep Time: 10-15 mins- Cook Time: 1 hour 15 minutes- Total Time: 1 hour 30 minutes
Yield: Serves 4-6
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Ingredients:
2 Medium Vidalia Onions, cut into ⅛” petals
3 Tbsp Tuscan Herb Infused Olive Oil, divided
1 Refrigerated Pie Dough
1 tsp Herb & Garlic Dipper
4 oz Shredded Fontina Cheese
2 tsp Sweet Basil Balsamic Vinegar
Instructions:
Preheat oven to 350° F
In a 12” skillet over medium-low heat add 2 tbsp olive oil, once hot add the onions. Cook stirring occasionally until onions caramelize and are sweet, about 45-50 minutes, taking care that onions do not burn.
On a sheet of parchment paper roll out dough into a circle that is about ¼” thick.
Sprinkle cheese over pie dough leaving about 1” border then add onions in a pile.
Gently begin to crimp or pleat the dough around the onions so it forms a little crust.
Move tart to a baking sheet and drizzle tart with remaining tablespoon of olive oil. Bake until the crust is golden brown, about 30-35 minutes.
Finish with Sweet Basil Balsamic Vinegar and serve immediately.
