Ingredients
Equipment
Method
- Preheat the oven to 350F
- In the cast iron skillet, melt and foam out the butter over medium heat.
- Add the onions, turn and cook over medium heat until they start to brown. ~ 5 minutes. Take care when turning. Turn at least one.
- Add the honey and balsamic vinegar, and cook an additional 5 minutes. Try to arrange the onions into a pattern, as this will be seen whence the tart is inverted onto the serving plate.
- Add the thyme and season well with salt and pepper.
- Remove the pan from the heat, and arraange the cheese on top.
- Roll out the pastry into a circle slightly larger than the diameter of the skillet.
- Lift the pastry over the onions and tuck down the sides.
- Make two small slits for the steam to escape.
- Bake for 20 to 25 minutes until the pastry is well-risen, golden brown, and crispy.
- Remove from the oven and rest for 5 minutes.
- Cover with a plate and invert. Leave the pan in place for 3-5 minutes, thence remove.
- Serve warm.
Nutrition
Notes
Onion Wedges:
This will take a minimal amount of knife skills but does take some care, as we wish to remove the roots but preserve the root end so that the wedges hold together. Whence cooking, take care not to break them apart. The pattern when inverted onto the plate is part of the allure of this dish.
Balsamic Vinegar:
It is a sad fact that most balsamic vinegar on the shelves is nothing more than apple cider vinegar with caramel and sugar added. While I'll not reach for the top-shelf salad vinegar here, I'll try to find something with a body to it. A bit of reading on this is here. https://www.huffpost.com/entry/real-balsamic-modena_l_610aba96e4b038cedb3ade4e
Honey:
Another sad story, most honey is just colored / flavored HFCS. Take the time and read the label. An article about this is here. https://www.insider.com/fake-honey-problems-how-it-works-2020-9