Onion Tart

Onion TartRecipe
Photo: John Autry; Styling: Leigh Ann Ross
The earthy flavor of this tart, with touches of feta tang, pairs beautifully with a peppery, nutty salad—and we've suggested just that.


4 servings (serving size: 1 wedge)

Cost per Serving:

Total time: 1 Hour, 10 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 1 Hour, 10 Minutes

Nutritional 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


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


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.