The recipe shared here outlines the steps to create a delightful cornmeal pastry that's enough for a 10-inch tart shell or six individual servings. Just a quick tip, if you're cooking for a bigger gathering, you can double the quantities.

The cornmeal pastry in question is quite versatile, not just in serving size, but can be kept in the fridge overnight or even frozen for a month. Worried about your tart getting cold? No need! It can be refrigerated and easily warmed up when you're ready to serve it.

Imagine pairing a cheesy tart with a wine capable of enhancing its vivid richness. An off-dry Gewürztraminer from Alsace would definitely do the trick.

Speaking of the tart, here's all you need to start crafting Butter-flavored cornmeal pastry; one cup of all-purpose flour, quarter cup plus two tablespoons of fine white cornmeal, half teaspoon of salt, one stick of cold unsalted butter cut into half-inch cubes, and quarter cup of ice water.

For the Caramelized onion and Gruyère tart, you'll be needing; one tablespoon each of unsalted butter and vegetable oil, two large onions sliced thinly, quarter cup of dry Marsala, kosher salt, freshly ground white pepper, and six ounces of coarsely shredded Gruyère cheese.

Start by mixing the flour, cornmeal, and salt using a food processor. Add the butter and process until you attain a texture similar to small peas. Sprinkle some water and continue until the pastry is evenly moistened. Cover and refrigerate this pastry mix for a minimum of 30 minutes to overnight.

In a skillet, melt the butter in vegetable oil, and stir in the sliced onions. Cover this and let it soften over moderate heat, stirring occasionally. This should take about 12 minutes. After this, cook until the onions turn very soft and brown - always mix to avoid sticking. Add Marsala, and once it is nearly evaporated, add salt and pepper to taste. Then transfer the onions to a different container.

Now, get your oven preheating to 375°F. Lay the pastry on a lightly dusted surface and roll it out until you have a 1/8-inch thick, 13-inch round disk. Tuck this into a 10-inch fluted tart pan with a removable base and cut off any excess. Remember to refrigerate for at least 10 minutes after pricking the bottom with a fork.

For baking, line the tart shell with foil and fill with dried beans or pie weights. Bake for about 25 minutes till the edge turns gold and the center looks nearly set. Remove foil and weights, cover the rim with foil and bake for an extra 5 minutes to get the shell well-cooked and gold.

Finally, fill the tart shell with Gruyère and spread the onions on top. Bake for another 10 minutes till the cheese melts and the onions start to sizzle. Let it rest for 15 minutes, cut into wedge sizes and serve warm. Enjoy your homemade gourmet tart!