Rustic Onion Tart with SarVecchio Parmesan Cheese

Chef Erich Chieca, Sartori Corporate Chef

Number of Servings: 8

Ingredients

½ pound sweet onions cut in julienne strips –about 1-2 onions
1 tablespoon chopped garlic
2 tablespoons red wine (Cabernet Sauvignon or Port)
2 tablespoons unsalted butter
¼ cup Sartori Reserve SarVecchio Parmesan cheese (shredded or shaved)
1 8 inch Pillsbury or other prepared pie crust (reserve 2nd crust for later use)

Cooking Directions:

In Pan melt butter over medium heat. Add onions and garlic. Cook until golden brown. Deglaze pan with red wine and cook until wine evaporates.
Remove mixture from heat and cool. Fold in 1/8 cup SarVecchio Parmesan cheese. Place piecrust on a parchment lined sheet pan (9x13) and place onion mixture in center of dough. Fold in rim of dough towards the center of the onion mixture, leaving a two inch opening in the center.
Sprinkle with remaining a parmesan cheese.
Bake for 12 – 15 minutes or until cheese melts and starts to turn slightly golden brown. Remove and cool slightly before serving.

Balsamic Reduction:

Mix 2 cups two year or older balsamic vinegar with 1 cup corn syrup and cook over medium heat until mixture is reduced by half. Cool and reserve.

Final Preparation

For a plate presentation: Place a slice of the Onion Tart on an oversized dinner plate, drizzle with Balsamic Reduction and sprinkle with shaved BellaVitano and fresh chopped chives & herbs.