Feb 28, 2011 I have a thing for caramelized onions, if you couldn’t tell. Also, I bought my weight in onions with my last Costco trip. Note to self: stop shopping hungry! This rustic tart is perfect for brunch or a light dinner, served alongside a crisp green salad. You know what I love about the word rustic? It is a completely endearing way to describe “imperfect”. This tart didn’t adopt “rustic” into its name until my lame attempt at rolling out the dough produced something shaped more like Canada than a circle. To me, rustic things are made with love, from a well-worn recipe, in a warm home, by a person with weathered hands and flour on their cheek. This recipe for pastry produces pie dough, perfected. The lard and butter in equal proportions creates a flaky, tender cust with rich, buttery flavour. I have honestly never made better. Try it, if not for this tart, for something sticky-sweet and juicy, like apples or blueberries. Are you somewhere cold and snowy? Here is something to cheer you up: the first whisper of spring.
