by Jennifer Perillo
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Jennifer Perillo's Notes:
Expand1 tablespoon extra virgin olive oil Ask a question about this ingredient
2 pounds yellow onions, peeled & sliced thin Ask a question about this ingredient
2 sprigs fresh thyme, leaves removed & stems discarded Ask a question about this ingredient
Sea salt and freshly ground pepper, to taste Ask a question about this ingredient
1 large egg, lightly beaten Ask a question about this ingredient
1 teaspoon sherry vinegar Ask a question about this ingredient
2/3 cups (2 ounces) Swiss cheese, shredded Ask a question about this ingredient
3/4 cups (110 grams) whole wheat pastry flour Ask a question about this ingredient
1/4 teaspoon (2 grams) fine sea salt Ask a question about this ingredient
1/4 teaspoon paprika Ask a question about this ingredient
1 cup (3 ounces) Swiss cheese, shredded Ask a question about this ingredient
4 tablespoons (2 ounces) very cold butter, shredded using a box grater Ask a question about this ingredient
1 to 2 tablespoons cold seltzer Ask a question about this ingredient
To make the filling, heat the olive oil in a heavy-bottomed pot over medium-high heat. Add the onions and saute for 2 minutes. Cover pot, reduce heat as low as it can go without shutting off, and let cook until onions have cooked down and released a lot of their liquid, about 20 minutes.
Ask a question about this stepMeanwhile, prepare the crust. Add the flour, salt, and paprika to the bowl of a food processor. Pulse once or twice to mix the dry ingredients. Add the cheese and butter, then pulse a few times until it forms a sandy-looking mixture. Add 1 tablespoon of seltzer, pulse again until a rough ball of dough comes together. If the mixture is too dry and crumbly, add more seltzer 1 teaspoon at a time (you may not need the entire 2 tablespoons), and continue to pulse until you have a ball of dough. Turn the dough out onto an unfloured counter, flatten and shape into a disk. Wrap in plastic wrap and chill for 30 minutes.
Ask a question about this stepPreheat the oven to 400ºF.
Ask a question about this stepRemove cover from the pot of onions, raise heat to medium, add the thyme and season with salt and pepper. Let the onions cook, stirring occasionally to scrape the browned bits from the bottom of the pot, until onions turn golden brown, about 30 to 35 minutes. When onions are golden and very tender, stir in the sherry vinegar. Remove from heat and, using a slotted spoon, transfer onions to a medium bowl.
Ask a question about this stepPlace the chilled dough between two sheets of parchment paper, and roll it into a 13-inch circle. Fit dough into a 9-inch ungreased springform pan. Fold down sides of dough, leaving a 1-inch high crust.
Ask a question about this stepTo finish the filling, add the egg and cheese to the bowl with the onions. Stir to mix well. Pour mixture over the tart crust and spread to the edges using a rubber spatula. Bake for 25 minutes, until slightly puffed and golden. Remove from oven and let cool for 5 to 10 minutes before slicing.
Ask a question about this stepThis looks lovely! Love your idea of cheese in the crust.
Yum! I think this would be the perfect savory breakfast, too.
Nozlee is the Assistant Editor of Food52.
This crust must be amazing! I love Swiss cheese and want to try this recipe soon.:)