For the pastry:
2 cups of flour
1/2 cup of butter
1/4 cup of water
Salt (to taste)
1 tablespoon dried or fresh thyme
For the filling:
2.2 pounds of onions
2 tablespoons of butter
Olive oil (as needed)
2 tablespoons of sugar
2 tablespoons of Organic Balsamic Vinegar of Modena Silver Leaf
2 tablespoons of water
A pinch of salt
1/2 cup of salted ricotta cheese
Fresh thyme (for garnish)
Peel the onions and cut them in half, creating circular patterns after baking. Slicing the onions thickly is also an option if preferred. Melt the butter over medium heat with a drizzle of olive oil. Add the sugar and mix well. Add the onions to the pan and pour in the Balsamic Vinegar. Add a pinch of water and cook over medium-low heat for 30 minutes. Flip the onions halfway through cooking.
Prepare the pastry by mixing the flour, salt, butter, very cold water, knead briefly and form a ball. Refrigerate until ready to use.
Arrange the onion halves on the bottom of a baking dish, cut side down. Pour the caramel over them. Roll out the pastry with a rolling pin on a lightly floured surface. Form a circle as big as the baking dish. Place the pastry over the onions.
Preheat the oven to 350°F. Bake for 30 minutes.
Place a large serving plate over the pastry crust and flip the tart all at once.
Remove the baking dish. Add the salted ricotta cheese and decorate with some sprigs of thyme.
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