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Recipe: Caramelized onion tart

Recipe: Caramelized onion tart
Posted on 08/14/2019
slices of caramelized onion tart on a plateGet onions, hand-rolled butter and cheese from Lenexa Farmers Market vendors to make this flaky, savory tart.


2 cups all-purpose flour
¾ teaspoon fine salt
1 cup cold, unsalted butter, cut into ½-inch cubes
½ cup very cold water
1–2 medium red onions, cut in half and sliced thin
1–2 medium yellow onions, cut in half and sliced thin
1 tablespoon olive oil
1 tablespoon butter 
1 teaspoon balsamic vinegar
Salt to taste
4 ounces aged cheddar cheese, shredded


In large bowl, whisk flour and salt. Add butter to flour and toss so they’re coated evenly. Using your fingers, squash cubes into flat bean-sized pieces. Leave them larger than normal. Pour water over butter-flour mixture and use a spatula to combine into a rough dough. Divide into two parts and, flatten into disks and wrap in place on plastic wrap. Chill in the fridge until firm — 1 to 2 hours at least. Overnight is fine. (Note: You will use half of the crust for this tart. If you just make one, the dough freezes well.)

Meanwhile, prepare filling. Heat olive oil and butter in large sauté pan. Add onions and a bit of salt. Cook on medium high until beginning to soften, then reduce heat to medium low and continue cooking and stirring until a deep brown color. This can take 40–90 minutes, so be patient. Stir in balsamic vinegar during the last 10 minutes. Set aside to cool. 

Unwrap one packet of dough, place on a well-floured counter, sprinkle top with flour, and roll it out into a thick, long rectangle. Brush off excess flour and fold the dough like a letter, in thirds. Roll out again into the shape you want to use for your tart — round or rectangle. Transfer to parchment paper and re-roll if necessary. 

Sprinkle dough with half of the shredded cheese, then top with onions, leaving a 1”–2” border all the way around. Fold in edges over the top, leaving a large area uncovered in the middle. Sprinkle with remaining cheese and brush with an egg wash, if desired. Bake in a 425-degree oven for 25 minutes. 

Note: If you use this crust recipe for a fruit tart, you can add 1 tablespoon of sugar to the dough recipe and sprinkle the crust with fine sugar before baking.

Published Aug. 14, 2019