Rustic Carrot and Onion Tart

What you’ll need

• 1 sheet refrigerated pie dough
• 2 large carrots, shaved into ribbons with a peeler
• 1 large onion, thinly sliced
• 2 tablespoons butter
• 0.25 cup stout beer
• 0.5 teaspoon dried rosemary
• 0.25 teaspoon salt
• 1 tablespoon honey

Make it

1. 1Preheat oven to 400°F (200°C). Melt 2 tablespoons of butter in a pan over medium heat.
2. 2Add sliced onions and cook for 8 minutes until golden. Stir in 0.25 cup stout and 1 tablespoon honey; simmer for 2 minutes until syrupy.
3. 3Unroll the pie dough onto a parchment-lined baking sheet. Spread the onion-beer mixture in the center, leaving a 2-inch border.
4. 4Top the onions with the carrot ribbons, 0.5 teaspoon rosemary, and 0.25 teaspoon salt.
5. 5Fold the edges of the dough over the carrots to create a rustic rim. Bake for 15-18 minutes until the crust is deeply browned.
6. 6Let cool for 2 minutes before slicing into wedges.