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Onion Tart

Photo: John Autry; Styling: Leigh Ann Ross
Total time 1 hr, 10 mins
Yield 4 servings (serving size: 1 wedge)
The earthy flavor of this tart, with touches of feta tang, pairs beautifully with a peppery, nutty salad—and we've suggested just that.

Ingredients

  • 1 tablespoon olive oil
  • 2 1/2 pounds onion, sliced
  • 2 tablespoons chopped fresh thyme
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
  • 1/4 cup (1 ounce) shredded reduced-fat Swiss cheese
  • 1 large egg, lightly beaten

Nutrition Information

  • calories 402
  • fat 18.9 g
  • satfat 6.7 g
  • monofat 6.8 g
  • polyfat 3.7 g
  • protein 7.6 g
  • carbohydrate 51.4 g
  • fiber 5 g
  • cholesterol 13 mg
  • iron 0.8 mg
  • sodium 676 mg
  • calcium 146 mg

How to Make It

  1. Preheat oven to 425°.

  2. Heat oil in a skillet over medium-high heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally.

  3. Roll dough out on a parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving a 1 1/2-inch border; top with onion. Sprinkle with Swiss cheese. Fold piecrust border up and over onion mixture, pleating as you go, leaving a 6-inch-wide opening. Combine egg and 2 tablespoons water; brush over dough. Bake at 425° for 25 minutes or until golden. Cool for 10 minutes.