Rating: 4 stars
25 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 14
  • 5 star values: 7

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

Julianna Grimes
Recipe by Cooking Light April 2011

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

total:
1 hr 10 mins
Yield:
4 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

402 calories; fat 18.9g; saturated fat 6.7g; mono fat 6.8g; poly fat 3.7g; protein 7.6g; carbohydrates 51.4g; fiber 5g; cholesterol 13mg; iron 0.8mg; sodium 676mg; calcium 146mg.
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