The earthy flavor of this tart, with touches of feta tang, pairs beautifully with a peppery, nutty salad—and we've suggested just that.
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
How to Make It
Preheat oven to 425°.
Heat oil in a skillet over medium-high heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally.
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.
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Really good. I did add 1/2 Tablespoon of sugar to the onions to help caramelize them. I think next time I will use the swiss cheese under the onions too (omit the feta). We had this with a grapefruit, walnut, and feta salad - also from Cooking Light. Nice meatless Monday meal.
Yummy recipe. My guests raved about it. I made it as a pie, rather than a rustic pie, and that worked well. Next time I might add some garlic or some basil. Otherwise it's just perfect and filling the way it is. With a side salad or some soup it is a perfect meal.
I hated giving this only four stars. It's definitely worth five!! But I do believe it should be a special occasion thing. It's such a culinary treat!! I don't say that about a lot of things I make. But this one was fantastic and I felt very chef like serving it!!
This dish is really tasty. When I saw the amount of onion required (2.5 lbs), I was a little surprised, especially after I rolled out the pie crust. Nonetheless, the tart cooks all the way through and doesn't look overstuffed. Just pile the onions on when you're assembling the tart. My onions also didn't really carmelize, but they were still good.
This dish would be great at a brunch or light lunch.
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