Rustic Onion Tart

Such a fun and yummy side dish that was both eye appealing and delicious, this Rustic Onion Tart from Cooking Light, April 2011, was just a better side option than warming up a can of peas. 

Yields 4 servings. Quick note: I forgot to put the Swiss cheese on top before baking, so you don't see the cheese melted on top. 

 Rustic Onion Tart

Rustic Onion Tart

GATHER:

  • 1 tbsp olive oil
  • 2 1/2 lb onions, sliced
  • 2 tbsp chopped fresh thyme
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 package refrigerated pie dough (such as Pillsbury)
  • 1/4 cup crumbled reduced-fat feta cheese
  • 1/4 cup shredded reduced-fat Swiss cheese
  • 1 large egg, lightly beaten

MAKE:

  • Preheat oven to 425.
  • 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 tbsp water; brush over dough. Bake at 425 for 25 minutes or golden. Cool for 10 minutes.