Onion Tart

Very nice -- and versatile -- tart. Simple to make (although I used the Martha Stewart pate brisee dough made in a food processor) rather than this book's tart dough. The onions get a nice long cook in EVOO or butter (I used a combo) with a few sprigs of thyme thrown in for good measure. Waters salts the onions only in the last 3-5 minutes of cooking. Resulting onions have a silky texture and a subtle sweetness -- a tasty filling for a tart whether you stick with the basic tart or top the onions with some other things (I added a sliced kumato and some diced Gruyere). Very tasty ... very simple. But requires a few hours advance planning since the dough needs to chill 1-2 hours before rolling it out.

Excellent side for a tomato soup.