Caramelized Onion and Burrata Tart with Rosemary Pesto Crust

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Introduction

A Caramelized Onion and Burrata Tart with Rosemary Pesto Crust is a delightful combination of rich, creamy burrata cheese, sweet caramelized onions, and a savory, aromatic crust infused with fresh rosemary pesto. This dish is a perfect centerpiece for brunch, an appetizer for a dinner party, or even a satisfying weeknight meal. The tart balances sweet, savory, and herbaceous flavors, making it irresistible and unique. Whether you’re a seasoned cook or a beginner, this recipe guides you through creating a restaurant-quality tart at home. Let’s dive into this sophisticated yet straightforward dish!

Ingredients:

For the Rosemary Pesto Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup fresh rosemary leaves
  • 1/4 cup basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3-4 tablespoons ice water

For the Filling:

  • 3 large yellow onions, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon sugar (optional, for extra caramelization)
  • 1/4 teaspoon black pepper
  • 1 tablespoon balsamic vinegar

For Assembling the Tart:

  • 8 ounces burrata cheese
  • 1/4 cup freshly grated Parmesan cheese
  • Fresh basil leaves, for garnish
  • Cracked black pepper, to taste

Preparation:

Step 1: Make the Rosemary Pesto

  1. In a food processor, combine rosemary leaves, basil leaves, garlic, pine nuts, and Parmesan cheese.
  2. Pulse until coarsely chopped.
  3. While the processor is running, slowly add olive oil until the mixture becomes a smooth paste.
  4. Season with salt and pepper. Set the pesto aside.

Step 2: Prepare the Pesto Crust

  1. In a large bowl, mix flour, salt, and grated Parmesan cheese.
  2. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
  3. Add 2 tablespoons of the prepared rosemary pesto and mix until combined.
  4. Slowly add ice water, one tablespoon at a time, until the dough forms a ball.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 3: Caramelize the Onions

  1. Heat olive oil and butter in a large skillet over medium heat.
  2. Add sliced onions and sprinkle with salt.
  3. Cook, stirring occasionally, until the onions become soft and start to caramelize (about 20-25 minutes).
  4. Add sugar (if using) and continue to cook for another 10 minutes for deeper caramelization.
  5. Stir in balsamic vinegar and cook for an additional 2-3 minutes.
  6. Remove from heat and set aside.

Step 4: Roll Out the Dough and Pre-bake

  1. Preheat the oven to 375°F (190°C).
  2. Roll out the chilled dough on a floured surface to fit a 9-inch tart pan.
  3. Transfer the dough to the tart pan, pressing it into the edges and trimming any excess.
  4. Prick the bottom of the crust with a fork and place parchment paper on top. Fill with pie weights or dried beans.
  5. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes, until lightly golden.

Step 5: Assemble and Bake the Tart

  1. Spread a thin layer of the rosemary pesto over the pre-baked tart crust.
  2. Evenly distribute the caramelized onions over the pesto.
  3. Tear the burrata into pieces and place it evenly over the onions.
  4. Sprinkle grated Parmesan cheese on top.
  5. Bake the tart for 15-20 minutes, or until the burrata is melty and slightly browned.

Step 6: Garnish and Serve

  1. Remove the tart from the oven and let it cool slightly.
  2. Garnish with fresh basil leaves and cracked black pepper.
  3. Slice and serve warm.

Cooking Notes:

  • Caramelization Tip: For best results, be patient while caramelizing the onions. The slower you cook them, the sweeter and more flavorful they will be.
  • Dough Handling: Keep the butter cold and work quickly when preparing the crust. This ensures a flaky and tender texture.
  • Burrata Substitution: If burrata is unavailable, you can substitute with fresh mozzarella or ricotta for a similar creamy texture.

Serving Suggestions:

This tart pairs beautifully with a fresh green salad dressed with a light vinaigrette. It’s also excellent served alongside roasted vegetables or a glass of crisp white wine like Sauvignon Blanc or Pinot Grigio. For a heartier meal, pair it with a bowl of creamy tomato soup.

Tips:

  • Make Ahead: The dough and caramelized onions can be prepared a day ahead and stored in the refrigerator, making assembly quicker.
  • Freezing Option: You can freeze the prepared tart crust before baking for up to 1 month. Simply thaw and bake as instructed.
  • Adding Protein: For a more substantial tart, add slices of prosciutto or smoked salmon before baking.

Prep Time:

  • Prep Time: 45 minutes
  • Cooking Time: 45 minutes
  • Total Time: 1 hour 30 minutes

Nutritional Information (per serving):

  • Calories: 320
  • Protein: 10g
  • Sodium: 380mg
  • Carbohydrates: 26g
  • Fats: 21g
  • Fiber: 2g

Conclusion

The Caramelized Onion and Burrata Tart with Rosemary Pesto Crust is a sophisticated yet simple dish that is sure to impress. The sweet, deeply caramelized onions combined with the creamy burrata and the fragrant, herbaceous crust create a delightful medley of flavors. This tart is versatile enough for a casual meal or an elegant gathering. It’s a must-try for anyone who loves savory, gourmet tarts and appreciates the beauty of combining simple ingredients for extraordinary results.

Print
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Caramelized Onion and Burrata Tart with Rosemary Pesto Crust

  • Author: Imili Johnson
  • Total Time: 1 hour 30 minutes
Print Recipe

Ingredients

Scale

For the Rosemary Pesto Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup fresh rosemary leaves
  • 1/4 cup basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3–4 tablespoons ice water

For the Filling:

  • 3 large yellow onions, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon sugar (optional, for extra caramelization)
  • 1/4 teaspoon black pepper
  • 1 tablespoon balsamic vinegar

For Assembling the Tart:

  • 8 ounces burrata cheese
  • 1/4 cup freshly grated Parmesan cheese
  • Fresh basil leaves, for garnish
  • Cracked black pepper, to taste

Instructions

Step 1: Make the Rosemary Pesto

  1. In a food processor, combine rosemary leaves, basil leaves, garlic, pine nuts, and Parmesan cheese.
  2. Pulse until coarsely chopped.
  3. While the processor is running, slowly add olive oil until the mixture becomes a smooth paste.
  4. Season with salt and pepper. Set the pesto aside.

Step 2: Prepare the Pesto Crust

  1. In a large bowl, mix flour, salt, and grated Parmesan cheese.
  2. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
  3. Add 2 tablespoons of the prepared rosemary pesto and mix until combined.
  4. Slowly add ice water, one tablespoon at a time, until the dough forms a ball.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 3: Caramelize the Onions

  1. Heat olive oil and butter in a large skillet over medium heat.
  2. Add sliced onions and sprinkle with salt.
  3. Cook, stirring occasionally, until the onions become soft and start to caramelize (about 20-25 minutes).
  4. Add sugar (if using) and continue to cook for another 10 minutes for deeper caramelization.
  5. Stir in balsamic vinegar and cook for an additional 2-3 minutes.
  6. Remove from heat and set aside.

Step 4: Roll Out the Dough and Pre-bake

  1. Preheat the oven to 375°F (190°C).
  2. Roll out the chilled dough on a floured surface to fit a 9-inch tart pan.
  3. Transfer the dough to the tart pan, pressing it into the edges and trimming any excess.
  4. Prick the bottom of the crust with a fork and place parchment paper on top. Fill with pie weights or dried beans.
  5. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes, until lightly golden.

Step 5: Assemble and Bake the Tart

  1. Spread a thin layer of the rosemary pesto over the pre-baked tart crust.
  2. Evenly distribute the caramelized onions over the pesto.
  3. Tear the burrata into pieces and place it evenly over the onions.
  4. Sprinkle grated Parmesan cheese on top.
  5. Bake the tart for 15-20 minutes, or until the burrata is melty and slightly browned.

Step 6: Garnish and Serve

  1. Remove the tart from the oven and let it cool slightly.
  2. Garnish with fresh basil leaves and cracked black pepper.
  3. Slice and serve warm.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes

Nutrition

  • Calories: 320
  • Sodium: 380mg
  • Protein: 10g

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