Creole Provolone, Red Onion and Thyme Tart with Polenta Crust

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a 24 cm / 9.5-inch tart pan.

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   2. For the crust, combine the wheat flour, instant polenta, and half of the salt in a bowl. Add the cold butter and rub it in with your fingertips until the mixture looks sandy.

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   3. Add the egg and the cold water little by little, mixing until a firm but pliable dough forms. Shape into a disk, cover, and let it rest for 10 minutes.

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   4. While the dough rests, heat the olive oil in a skillet over medium heat. Add the red onion, the remaining salt, and the sugar. Cook for 15 minutes, stirring, until soft and golden.

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   5. Add the red wine vinegar, fresh thyme, and black pepper to the onion. Cook 2 minutes more until the vinegar evaporates. Remove from the heat and let it cool slightly.

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   6. Roll out the dough and line the pan. Prick the base with a fork and brush it with the mustard. Bake the crust for 12 minutes at 200 °C / 400 °F.

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   7. Remove the crust from the oven. Spread the cooked onion over the base, then arrange the plum tomato slices and top with the provolone cheese. Sprinkle the dried oregano over the top.

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   8. Bake the tart for 18 minutes at 200 °C / 400 °F, or until the provolone is melted and golden and the crust looks crisp around the edges.

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   9. Let rest for 5 minutes before slicing and serving so the filling can set slightly.