Onion-Lavender Tart Onion-Lavender Tart

Onion-Lavender Tart

The sweetness of the slow-cooked onions contrasts beautifully with lavender's spicy earthiness. Substitute your favorite pie crust if you like, though I think a subtle undercurrent of olive oil brings all the flavors together.

Nicole Spiridakis for NPR
Onion-Lavender Tart
Nicole Spiridakis for NPR

Makes one tart

Crust

1/4 cup extra virgin olive oil

1-1/2 cups flour

5 to 6 tablespoons ice water

Filling

1/4 cup olive oil

4 large yellow onions, halved and thinly sliced

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 large egg

1/4 cup crumbled feta cheese

2 tablespoons dried lavender flowers

Preheat oven to 350 degrees.

For Crust

Mix the olive oil into the flour with a fork until it resembles coarse meal. Add the ice water one tablespoon at a time until the dough holds together in a ball.

Wrap in plastic wrap and refrigerate for 10 minutes. Remove, and on a well-floured board, roll out the dough about 1/2 inch thick and place in a tart pan. Prick the bottom of the pan with a fork and bake for 5 minutes. Remove from oven.

For Filling

Heat oil in a 12-inch heavy skillet over medium-high heat. Saute onions, salt and pepper. Reduce heat to medium-low, cover onions and cook for about 30 minutes.

In a bowl, mix the onions with the egg, feta cheese and lavender. Spread mixture in the tart crust and smooth top. Bake for about 45 minutes, or until onions on top are turning slightly brown and crisp.

Serve warm or at room temperature.