Carmelized Onion and Gruye`re Tart

1 Tbsp butter
1 Tbsp vegetable oil
2 large onions, halved and thinly sliced
1/4 c dry Marsala
freshly ground pepper
6 ounces Gruye`re cheese, shredded (1 1/2 c)
BUTTERY CORNMEAL PASTRY (recipe follows)

Melt butter in oil. Add onions, cover and cook over moderate heat, stirring til softened. Uncover pan and cook, stirring occasionally, til onions are very soft and well browned, about 45 min longer; add a little water as necessary to prevent onions from sticking. Add the Marsala and cook til nearly evaporated. Season onions with pepper and transfer to a bowl. Preheat oven to 375 degrees. On lightly floured surface, roll out the Buttery Cornmeal Pastry to a 13-inch round, 1/8 inch thick. Wrap dough around the rolling pin and fit it into a 10-inch fluted tart pan with a removable bottom. Run rolling pin over the rim to trim off the overhang. Prick bottom with fork and refrigerate til chilled, at least 10 minutes. Line tart shell with foil and fill with pie weights or dried beans. Bake for about 25 minutes, or til edge is golden and center is nearly set. Remove foil and weights, cover edge with foil and bake 5 min. Sprinkle cheese into tart shell and spread onions on top. Bake 10 minutes or til cheese is melted and onions are sizzling. Let cool 15 minutes. Unmold and cut into wedges.

SERVING SUGGESTION: toss mixed greens with a vinaigrette (champagne, white or red wine, sherry), arrange on plate and top with a wedge of the tart.

(This tart can be made ahead, refrigerated overnight and then rewarmed before serving).

BUTTERY CORNMEAL PASTRY

1 c flour

1/4 c plus 2 Tbsp polenta

1/2 tsp dried rosemary

1 stick cold butter, cut into small cubes

1/4 c ice water

In food processor, pulse flour with cornmeal. Add butter and pulse til size of small peas. Sprinkle with water and pulse til pastry is evenly moistened. Transfer to a lightly floured board and pat into disk. Wrap and refrigerate for 30 minutes.

(Pastry can be refrigerated overnight or frozen for 1 month).