Serves 6-8

Tart Dough

Ingredients

2½ cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks unsalted butter, cold and cut into small pieces
2 to 4 tablespoons ice water

Directions

In a large bowl, combine flour, sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add ice water (1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time. Turn out dough from bowl onto work surface, and knead once or twice to combine. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Tart Filling

Ingredients

3 onions, thinly sliced
1 tablespoon canola oil
1 tablespoon butter
1 Thai chili
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
¼ teaspoon cayenne pepper
¼ teaspoon of cardamom
Pinch of nutmeg
Pinch of clove
1 cup Ricotta cheese
1 egg
Kosher salt to taste
Freshly ground black pepper

Directions

Preheat oven to 350°F.
In large sauté pan heat oil, add onions, thai chili and salt over a medium-low heat till golden brown. About 25 minutes.
Add ginger and garlic. Season with cardamom, cayenne, clove and nutmeg.
In a bowl mix ricotta cheese, egg, salt and pepper.

©Recipe by Palak Patel