Five Onion Upside-down Onion Tart with Gruyere Pastry: Kate’s Quick Bites

Joshua Wickham, Senior Director of Columbus State Community College’s School of Hospitality Management and Culinary Arts, again delights us with one of his culinary creations.

The school also offers Recreational Cooking Classes.

This savory recipe is one you are sure to enjoy.

Ingredients
For the Pastry:
2 1/2 cups all-purpose flour
1 TBSP granulated sugar
1.5 tsp kosher salt
3 ounces Gruyère cheese, finely grated
6 ounces unsalted butter, cold and cut into small cubes
1/2 cup ice cold water

For the Tart:
1 large red onion cut into thin circles
1 large white onion cut into thin circles
1 leek cut into thin circles
3-4 Shallots cut into thin circles
3-4 Scallions cut into thin circles
3 TBSP Chili oil
1 TBSP White balsamic vinegar
1/2 tsp Salt
1 tsp Sugar
1/4 tsp Pepper, freshly ground, coarse
1 TBSP fresh thyme leaves

Prepare the Pastry
Pulse flour, sugar, and salt in a food processor to combine. Add Le Gruyère AOP and pulse a few more times. Add the butter and pulse until the mixture resembles coarse cornmeal with a few larger pieces scattered around.

With the machine running, pour in the ice water until just combined, then turn the machine off. The dough should look like it’s barely formed. Turn the mixture out into a large bowl and knead a few times by hand until it forms a large ball. Do not overwork.

Divide the dough in half and press into two discs and wrap tightly in plastic wrap.
Chill for at least 1 hour.

Assemble and Bake the Tart
Preheat the oven to 400F.

Slice all the onions into thin circles, keeping the slices intact

Place pastry discs on a workable countertop, sprinkle a bit of flour over and around the pastry. Gently roll the pastry until the desired thickness and shape, set aside.

In a glass pie dish or casserole dish brush chili oil and drizzle the balsamic vinegar.

Place the onions, leaving little to no space between them. Use the different sizes of onions to create a pattern. Shallots help fill larger spaces between the big circles and scallions fill the small empty spots

Mix salt, sugar, and pepper together, and then sprinkle over the onions. Sprinkle thyme leaves over the onions evenly.

Top with the rolled-out pastry.

Press down along all the edges and roll slightly to create a rim. Brush the remaining oil over the puff pastry.

Bake at 400F for 13-17 mins until the pastry is baked through and golden brown and the onions are caramelized.

Let it cool for 3-4 mins. Carefully flip the dish on a serving tray or cutting board. Slice for serving, serve warm with simple green salad.