Mmmm, this was so good, and the prep was easy. I think the only thing I'd do differently next time is use one fewer onion (I tend to prefer more crust than filling in any recipe with a crust). I served this with a simple roasted chicken. A great use of Vidalias.
Rustic Vidalia Onion Tart
Comments and Reviews 1-6 of 6
ShannonP Posted: 07/06/09
Debra55 Posted: 07/02/09
I loved the flavor, it was not difficult to put together, and it looked pretty but during the last five minutes of baking the liquid ran out from underneath and the bottom crust was soggy. Maybe I cooked the onions too long. Any suggestions? I will try it again and perhaps use both pie crusts rolled together to make it thicker.
JennyJp1 Posted: 06/03/09
I have made this twice for 2 very different groups of people and EVERYONE loved it, even the kids! I slowly carmelized the onions for a long time and they were just fantastic. It's a total winner! I will make this in little tartlets as hors d'oeurves and I will figure out how to make it even prettier to serve for dinner; brunch or for apps. I have only served it for dinner.
znumber6 Posted: 05/27/09
This is an easy wonderful recipe, full of flavor. It can be used as a side dish, bread, or appetizer. I will be making this again and again. Make it and cut in small pizza style pieces - add some complimentary sauces for dipping. It's great. I might even add mushrooms and other vegetables for a true full meal deal with a salad.
bportwood Posted: 06/14/09
I love any recipe that involves onions, especially cooked up with herbs, and this tart is wonderful! I had never tried gruyere cheese prior to this recipe, but it makes the dish- the combination of the slowly cooked (almost caramelized) onions, and the herbs with the cheese made this total comfort food! I varied the original recipe by using 1 tsp fresh thyme, and 1/2 tsp fresh rosemary, and it was delicious. This one's a keeper- perfect with summer veggies, a salad, or as a dish of savory goodness by itself. Leftovers reheat beautifully in foil (put some parchment paper underneath to keep it from sticking), opening the foil the last few minutes to crisp up the crust. I will make this dish whenever the Vidalias are in season.
dwkstl Posted: 07/17/09
I have made this a number of times for my husband and I. I recently made this for July 4th for family and they loved it. It is a great side dish for barb q, or an elegant dinner. I didn't have the fresh herbs so I substituted dried and it was still wonderful. The cheese is the key. When making two adjust your cooking time, I had to add about seven minutes.