This tart is incredibly decadent. For that very reason, it is also breathtakingly delicious. Serve with a lightly dressed salad or crisp vegetables to provide a bright counterpoint.

DOUGH
4 cups all-purpose flour
2 tsp baking powder
1 Tbsp kosher salt
1 lb unsalted butter, cubed and chilled
2 cups crème fraîche, sour cream or yogurt

FILLING
2 Tbsp extra-virgin olive oil
4 cups Walla Walla onions, thinly sliced
1/2 tsp kosher salt
1 Tbsp red wine vinegar
1 tsp fresh thyme, chopped
1/2 tsp finely ground black pepper
1 cup grated Gruyère

DOUGH
1. Put the flour, baking powder, and salt in a stand mixer fitted with the paddle attachment. Add the butter and mix on medium until the mixture starts to look crumbly. Alternatively, whisk together the dry ingredients in a large bowl, and then use your fingers or a pastry cutter to work the butter into the flour mixture. Add the crème fraîche and keep mixing just until combined. Do not overwork; it will come together quickly.

2. Divide the dough in half. Wrap in plastic and freeze one half for another time. Refrigerate the other half for at least 1 hour.

FILLING
1. Heat the oven to 375 degrees. Remove dough from refrigerator. Flour your work surface and place dough on top. Using a rolling pin, roll the dough to a circle about 1/4-inch thick.

2. Place a 9-inch tart pan or pie plate on top of dough and cut out a circle about 1 inch bigger. Lay dough inside the pan, pressing gently into the corners. Weigh down with a piece of parchment paper and some pie weights or dried beans.

3. Bake 15 to 25 minutes, or until crust is lightly browned. Remove from oven, remove weights and paper and return to oven and bake until center of crust is golden, approximately 5 more minutes. Remove from oven and let cool.

4. In a large sauté pan over medium heat, add olive oil followed by onions and salt. Stir lightly until the onions are soft and translucent, but not caramelized. Add vinegar, thyme and pepper, and remove from heat.

ASSEMBLY
Put the hot onions in the baked tart shell and top with grated Gruyère. Bake 5 to 10 minutes, or until the cheese is melted and starting to bubble around the edges. Let cool just a few minutes and serve warm.

Makes one 9-inch tart

Recipe by Chef Brad Root, Roots Restaurant and Bar, Vancouver, Washington

Photo by Leah Harb

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