Onion Tart

Clearly the CL team forgot the most important ingredient in this recipe...BACON! That aside, this was really good. D made it and it looked very rustic. He said there were a lot of onions. I think he put in 3-4 slices of bacon. He said it was overall easy but again, a lot of chopping. And he didn't even use all the onions he chopped.

I would definitely have again. We had with Romaine Salad with Balsamic Vinaigrette.

Onion Tart


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


Other Time: 1 hour, 10 minutes minutes
Yield: 4 servings (serving size: 1 wedge)

Cost per Serving: $2.45

Added 3-4 slices of cooked bacon
1 tablespoon olive oil
2 1/2 pounds onion, sliced
2 tablespoons chopped fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
1/4 cup (1 ounce) shredded reduced-fat Swiss cheese
1 large egg, lightly beaten

1. Preheat oven to 425°.

2. Heat oil in a skillet over medium-high heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally.

3. 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.


CALORIES 402 ; FAT 18.9g (sat 6.7g,mono 6.8g,poly 3.7g); CHOLESTEROL 13mg; CALCIUM 146mg; CARBOHYDRATE 51.4g; SODIUM 676mg; PROTEIN 7.6g; FIBER 5g; IRON 0.8mg

Cooking Light, APRIL 2011