If you’re looking for a meatless Monday dish, or in my case, I made this on a Thursday and boy did I take some heat. The two boys in the house were looking for the meat in the dish, but they did not find it here. I will say for all the complaining I took for a meatless dish on a Thursday, they went back for seconds. Even Robby, who claims he does not like onions. ate this without any complaining after the first bite! I have to say I was a little worried about baking this at a high temperature and it not burning but no worries… this onion tart came out fantastic! This would make a great brunch item for any occasion!
These are my caramelized I onions before adding to the tart!
INGREDIENTS
1 Tablespoon olive oil
2 1/2 pounds of onions, sliced
2 Tablespoons chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 package of refrigerated pie dough (14.1 ounce)
1/2 cup shredded Swiss cheese
1 egg, lightly beaten
DIRECTIONS
Preheat oven to 425 degrees. Heat oil in a skillet over medium high heat, add onions, thyme, salt and pepper. Cook 20 minutes stirring occasionally. Roll dough out on parchment paper lined baking sheet. Put half of the Swiss cheese in the center of the dough leaving an inch and a half of border. Top with onions and top with remaining cheese. Fold pie crust boarder up and slightly over the onion mixture, pleating as you go leaving about a six inch opening in the center. Combine two Tablespoons of water with the egg and brush the egg wash over the dough. Bake for 25 minutes or until golden brown. Cool for ten minutes and slice.
Enjoy!
This recipe is slightly adapted from www.myrecipes.com
