This onion tart on whole wheat crust was so delicious! It’s super easy to make. You can make it with regular pizza crust, but I hope you’ll give my Whole Wheat Pizza Crust recipe a try!
I love the aroma of onions frying. I used 2 large Vidalia onions for the recipe. They do cook down a lot. The mild sweet flavor of the Vidalia onions really complimented the nutty flavor of the crust and the mild Ricotta cheese. You can use any type of onions that you like, or a combination of different types of onions.
Next comes a layer of Ricotta Cheese. I used the low fat variety and it did not lack any flavor. I think Goat Cheese would work beautifully with this recipe, as well!
After you’ve spread the cheese evenly over the crust, top with the onions. Halved cherry tomatoes add the finishing touch to this tart.
This recipe serves 4.
1 Whole Wheat Pizza Crust
2 Tbsp Olive Oil
2 large Vidalia onions, sliced thin
1/2 tsp Thyme
2 to 3 Tbsp Balsamic Vinegar
2 cups Ricotta Cheese
2 tsp Granulated Garlic
1 tsp Kosher Salt
10 or more Cherry Tomatoes, halved
Prepare your whole wheat pizza crust, or use a store bought crust.
Cook the pizza dough (with nothing but a little salt on it) for about 10 minutes in a preheated 400 degree oven.
Set aside when done.
Place a large frying pan on the stove over medium heat.
Add the olive oil.
Slice onions thin and place them into the frying pan.
Sprinkle a little salt on them.
Caramelize the onions by frying them for about 20 minutes, stirring often.
Once the onions are soft and starting to turn light golden add in the Thyme and Balsamic Vinegar.
Stir and continue to cook on low for another few minutes.
Turn off heat and set aside.
Put the ricotta cheese into a bowl and mix in 2 teaspoons of granulated garlic and 1 teaspoon of salt.
Spread ricotta cheese evenly over the pizza crust.
Sprinkle the onions over the layer of cheese.
Top with halved cherry tomatoes.
Pop into the 400 degree oven for another 12 to 15 minutes, or until the crust is finished cooking and the tomatoes are soft.