Caramelized red onion wedges give this tart a lovely stained glass effect once inverted. Use a serrated knife to cut the tart. The slices won't be precise, but that's part of the charm.

Hannah Klinger
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Credit: Jennifer Causey

Recipe Summary

25 mins
1 hr 15 mins
Serves 8 (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F.

  • Heat oil in a large skillet over medium-low. Add salt, pepper, and onions; sauté 15 minutes or until onions are lightly browned. Add sugar, vinegar, and chopped thyme; cook 5 minutes or until liquid evaporates. Remove pan from heat; cool slightly.

  • Roll pie dough into a 12-inch circle on a lightly floured surface. Place thyme sprigs in bottom of a 9-inch cake pan. Spread onion mixture in bottom of pan in a single layer. Drape dough over pan, folding edges underneath. Prick surface liberally with a fork. Bake at 400°F for 20 minutes. Reduce oven temperature to 350°F (leave pan in oven); bake at 350°F for 15 minutes or until dough is browned and crisp. Remove pan from oven; cool 15 minutes. Carefully invert tart onto a serving plate; cut into 8 wedges.

Nutrition Facts

193 calories; fat 10g; saturated fat 3g; protein 2g; carbohydrates 27g; fiber 2g; sodium 257mg; sugars 9g; added sugar 3g.