Rosemary Onion Savory Tart
Marsala cooking wine is inexpensive and used just for cooking, to give the caramelized onions and rosemary an extra depth of flavor. Serve this savory tart cut into small squares for a hot appetizer, or as a side with salad.
Makes 8 servings or one 9" tart
- 1 prepared 9-inch piecrust
- 2 medium yellow onions (about 1/2 pound)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup Marsala cooking wine
- 2 tablespoons + 1 teaspoon finely chopped fresh rosemary
- 1 large egg
- 2 cups ricotta cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup finely grated Parmigiano-Reggiano cheese
Prepare and roll out the piecrust, place in a tart pan, and set aside. Peel and trim the root end of the onions and slice in half, then into half moons.
In a large skillet, melt the oil and butter over medium heat. Add the onions, sauté over low heat and after 5 minutes season with salt and pepper. Turn the burner down low to slowly caramelize the onions.
Keep stirring, and after 25 minutes the onions should be deeply browned and have a sticky texture. Stir in the Marsala wine and the rosemary. Gently stir to reduce liquid, about 5 minutes. Turn the heat off.
Preheat to 375 degrees F.
In a medium bowl, beat together the egg with the ricotta. Sprinkle the base of the tart shell with cheddar cheese, and spread the ricotta evenly on top. Distribute the caramelized onions over the ricotta and top with the Parmesan cheese and the remaining rosemary.
Place in the preheated oven. Bake for 35 minutes, or until golden brown. Removed from the oven and cool slightly before slicing.
Ellen Ecker Ogden is the author of The Complete Kitchen Garden (Abrams Books 2011) and The New Heirloom Garden (Rodale Books 2020) featuring garden designs and recipes for cooks who love to garden. She lectures widely on The Art of Growing Food, to bring more art and style into the potager garden. www.ellenogden.com
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