Caramelized Onion Crostata

Name: Caramelized Onion Crostata
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 3 large Vidalia onions (peeled, halved and thinly sliced); 1 teaspoon kosher salt; 2 teaspoons balsamic vinegar; 1 tablespoon chopped fresh oregano; 1 tablespoon medium or fine corn meal; 1 9-inch refrigerated pie crust, chilled; 4 oz fresh goat cheese; 1/4 cup baby arugula; 1/2 teaspoon lemon juice

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A crostata is a common pastry in Italy, and it can be made in a sweet or savory fashion. It’s essentially a rustic, open-faced pie - so say goodbye to the pressure of making a perfect pie! We piled this one high with super sweet, caramelized Vidalia onions, which when in season, are really the best onion to use. Vidalia onions are only grown in the south of Georgia, as they need perfect conditions to grow - because of this, they're only available between April and August. Basically, between those months, Vidalia is your best onion option for the sweetest sauces, the best grilled onions all summer long, and our favorite: caramelized onions.

Their natural sweetness makes for the most delicious caramelized onions with a seriously amazing depth of flavor. Paired with the creamy tang of goat cheese, a buttery pie crust and some freshly dressed arugula, this one is an absolute crowd-pleaser! Because it’s so easy to slice and serve, it’s a great way to kick off any dinner party or gathering.

This recipe is brought to you in partnership with Vidalia Onions.

Servings

Prep Time

10 minutes

Cook Time

60 minutes

Ingredients

2 tablespoons olive oil
3 large Vidalia onions (peeled, halved and thinly sliced)
1 teaspoon kosher salt
2 teaspoons balsamic vinegar
1 tablespoon chopped fresh oregano
1 tablespoon medium or fine corn meal

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1 9-inch refrigerated pie crust, chilled
4 oz fresh goat cheese
1/4 cup baby arugula
1/2 teaspoon lemon juice

Instructions

Preheat the oven to 375 degrees F.
Heat a skillet over medium-high heat. Add the olive oil and onions to the pan and reduce the heat to medium. Cook, stirring often with a wooden spoon, until the onions are a dark golden-brown, about 30 minutes. Season with the kosher salt. Stir in the balsamic and fresh oregano and remove from the heat to cool slightly.
Sprinkle the cornmeal evenly on a nonstick, rimmed baking sheet. Unroll the pie crust over the corn meal and press gently so the corn meal sticks to the bottom of the pie crust. Crumble half of the goat cheese over the crust, leaving about a 2-inch border. Add the caramelized onions and spread them evenly over the crust still keeping the border. Fold the border edges up and over the edge of the filling, crimping every 2 inches or so. Crumble the remaining cheese over the top of the exposed onions. Place the tray in the preheated oven and bake until the crust is golden brown and the cheese is melted, about 30 minutes. Allow the tart to cool for 10 minutes on the tray.
Meanwhile, in a small bowl, dress the arugula with the lemon juice. Sprinkle the arugula over the warm crostata. Slice into wedges or squares and serve.