Onion Tart

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.

Yield: 4 servings (serving size: 1 wedge)
Total:
Cost per Serving: $2.45
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 1 Hour, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 402
  • Fat: 18.9g
  • Saturated fat: 6.7g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 3.7g
  • Protein: 7.6g
  • Carbohydrate: 51.4g
  • Fiber: 5g
  • Cholesterol: 13mg
  • Iron: 0.8mg
  • Sodium: 676mg
  • Calcium: 146mg

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

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Heat oil in a skillet over medium-high heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally.
  3. 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.
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