CARAMELIZED, ONION, EGGPLANT AND TOMATO TART

CARAMELIZED, ONION, EGGPLANT AND TOMATO TART image

Number Of Ingredients 15

For the crust:
2 cups all-purpose flour
1 teaspoon kosher salt
½ cup extra-virgin olive oil, chilled in the freezer for 1 hour
4 tablespoons ice water
For the filling:
Olive oil cooking spray
1 ¾ pounds small eggplants, peel and cut into ½-inch-thick rounds
Kosher salt and ground black pepper
2 tablespoons extra-virgin olive oil
4 cups thinly sliced red onions (about 3 large)
½ teaspoon dried thyme
1 tablespoon balsamic vinegar
4 tomatoes (multiple colors if you can find them), cut into ¼-inch-thick slices
Fresh basil leaves, to garnish

Steps:

To make the crust, in a large bowl whisk together flour and salt. Add chilled olive oil and using clean hands or a fork, mix until the oil is incorporated and the mixture is the consistency of small peas. Add the ice water and mix until dough has just formed. Shaped into a 6-inch disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour. Meanwhile, prepare the filling. Position an oven rack in the middle of the oven. Heat the oven to 375 F. Coat a large baking sheet with olive oil cooking spray. Mist the eggplant rounds with cooking spray, then season both sides of each slice with salt and pepper. Arrange the eggplants slices in a single layer on the prepared baking sheet. Bake for 30 minutes, or until soft and golden brown. Remove from the oven and set aside. While the eggplant cooks, in a large saucepan over medium, heat the olive oil. Add the onions and saute until softened and translucent, about 5 minutes. Stir in 1 teaspoon salt and the thyme, then reduce heat to low. Cook, stirring occasionally so the onions don't burn, until very soft and browned, about another 30 minutes. Stir in the vinegar and remove from heat. Mist an 11-inch springform tart pan (or a tart pan with a removable bottom) with cooking spray. On a clean, floured surface using a floured rolling pin, roll the chilled dough into a 13-inch circle. Transfer the dough