|A slice of sweet onion deliciousness!|
I love onions. I love them in the morning and in the afternoon. I love them in the evening and underneath the moon. But enough about me, you came here to hear about a sweet onion tart. Mhmmm, onions. Oh wait, there I go again. Back to the tart!
This tart will have you singing if you love onions (as I proved above). Feel free to play with the cheeses and the crust. Or maybe even add some herbs and cheese to the crust! If you don’t have a tart pan, don’t fret! The original recipe calls for a rustic tart, more reminiscent of the galette Tabitha and I made
a few months ago back in February. In fact, I left those directions in for you. J Vidalia onions already out of season? Any sweet onion will do. But they’ll be gone soon so make this now!
Vidalia Onion Tart
2 Tablespoons butter
4 medium-sized Vidalia onions, halved and thinly sliced (about 6 1/2 cups)
1 1/2 teaspoons chopped fresh rosemary (other herbs can be subbed)
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 recipe pie dough, or 1 refrigerated pie crust
1 egg white, lightly beaten (can substitute cream)
3/4 cup (3 oz) shredded Gruyere cheese (can sub Swiss cheese or a parmesan, asiago, and romano mix)
- Preheat oven to 425. Melt butter in a large nonstick skillet over medium-high heat. Add onion, salt, and pepper (and sugar if necessary). Stirring occasionally, cook 8-12 minutes, or until tender. Reduce heat to low and cover; cook an additional 5-10 minutes, or until onions are browned and caramelized. Stir occasionally while cooking. Note: This process can take as long as 45 minutes. Do make sure to have the onions extra thinly sliced so it goes quickly.
- Shape pie crust on a lightly floured surface by rolling out into a 12-inch circle. Do this on parchment paper to make the transfer to a baking sheet easier.
- Brush with egg white, and sprinkle 1/2 cup cheese over dough. Top with onions, leaving a 2 1/2 inch border. Sprinkle remaining cheese, and fold the pie crust over the edge of the onions, pleating as you go. Leave a 4-inch wide opening in the center. Brush crust with egg white.
- Bake at 425°F on the bottom rack 17-19 minutes, or until crust is golden-brown and cheese has melted. Let stand 5 minutes before serving.
The recipe as written was a bit too heavy on the pepper (I reduced it for you), but I found the flavors quite pleasing otherwise. However, I found myself wanting parmesan instead of gruyere (though the gruyere worked very well with the onions). And then I found myself wanting a buttery, Ritz cracker topping instead of pie crust. Hrm, now it’s starting to sound more like Vidalia Onion Casserole than Vidalia Onion Tart. So it looks like I need to bring that recipe out the next time I find sweet onions!
I’m-not-trying-that: 1 voteIt’s-got-potential-but-I’ll-be-making-some-changes: 1 vote
|Action shot featuring Tabitha's beautiful hands!|