Caramelized Veggie Tart

This thing is tasty. If there's nothing I love more than a buttery pie crust, it's caramelized onions.

This dish is technically great all year long, but just feels exceptionally cozy in the colder months.

Filling Ingredients:

• 1 tablespoon EVOO

• 1/4 stick butter

• 2 cups cherry tomatoes, halved if large

• 1 small shallot, thinly sliced

• kosher salt and pepper

• 1 tablespoon fresh thyme leaves, plus more for serving

• 6 tablespoons balsamic vinegar

• 1 tablespoon honey

• 2 ears yellow corn, kernels removed from cob

• 1/2 cup shredded havarti cheese

• 1 teaspoon paprika

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

Crust Ingredients:

• 1 1/4 cup all purpose flour

• 1/4 teaspoon salt

• 1/2 stick butter, chilled and cubed

• 7-9 tablespoons ice cold water

Directions:

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 2 hours or overnight.

2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

3. Preheat the oven to 400 degrees F.

4. In a pan set over medium heat, add olive oil. When the oil shimmers, add the tomatoes, shallots, thyme, and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 4-5 minutes. Add 3 tablespoons balsamic vinegar and honey and continue cooking another 1-2 minutes until the sauce thickens a bit. Remove from the heat and put to the side.

5. Slice 2 medium to large red onions in thin strips. Once finished cutting, add the onion to the pan then add the remaining tablespoons of balsamic vinegar as well and the 1/4 stick butter (trust me.)

7. Let the onions reduce for about 10-15 minutes.

8. While you cook the onions let your crust pre-bak a bit in the oven by lining the crust with parchment paper and filling the the brim with baking beans or rice. Bake until your onions are finished then remove from the oven, get rid of those beans and prepare to fill with delicious veggies.

9. Begin by adding the tomatoes to the crust. Then begin dispersing your onions in pockets around the tomatoes, ensuring that there's a bit of onion on ever surface. Then sprinkle your corn on top.

10. Sprinkle your dried herbs and paprika on top of the completed veggie mixture, top with a generous but not fully coated layer of shredded havarti cheese.

11. Bake for 15 minutes, allow to cool then serve!