Prep Time
15 Mins
Cook Time
8 Mins
Bake Time
17 Mins
Stand Time
5 Mins
Makes 6 servings

Don't worry about being exact when folding the piecrust. It's meant to look organic and free-form, allowing the filling to show through.

How to Make It

Step 1

Preheat oven to 425°. Melt butter in a large nonstick skillet over medium-high heat; add onion and next 3 ingredients. Cook, stirring occasionally, 8 minutes or until tender.

Step 2

Unroll piecrust onto a lightly floured surface. Pat or roll into a 12-inch circle. Place piecrust on a parchment paper-lined baking sheet. Brush with egg white. Sprinkle 1/2 cup cheese in center of crust. Spoon onion mixture over cheese, leaving a 2 1/2-inch border. Sprinkle remaining 1/4 cup cheese over onion. Fold piecrust border up and over onion, pleating as you go and leaving a 4-inch-wide opening in center. Brush crust with egg white.

Step 3

Bake at 425° on bottom oven rack 17 to 19 minutes or until crust is golden. Let stand 5 minutes before serving.

Step 4

Rustic Vidalia Onion Tart With Thyme: Substitute chopped fresh thyme for rosemary. Proceed with recipe as directed.

Ratings & Reviews

dwkstl's Review

July 17, 2009
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.

ShannonP's Review

July 06, 2009
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.

Debra55's Review

July 02, 2009
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.

bportwood's Review

June 14, 2009
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.

JennyJp1's Review

June 03, 2009
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's Review

May 27, 2009
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.