Photo: John Autry; Styling: Leigh Ann Ross
Total Time
1 Hour 10 Mins
4 servings (serving size: 1 wedge)

The earthy flavor of this tart, with touches of feta tang, pairs beautifully with a peppery, nutty salad—and we've suggested just that.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Heat oil in a skillet over medium-high heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally.

Step 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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Ratings & Reviews

jmeleeS's Review

January 13, 2015

daneanp's Review

December 22, 2014
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.

alygal's Review

April 28, 2014
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.

margow2108's Review

September 12, 2013

user's Review

September 06, 2013
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!!

ZelgaMae's Review

May 16, 2013

MusaTembina's Review

June 17, 2012

lab1973's Review

January 28, 2012

kab0612's Review

December 06, 2011

jlwind00's Review

November 21, 2011
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.