So this is like a free-form, rustic, onion pie that comes together really easily, is tasty, economical, and looks nice and fancy. It's a meal we'd make again but not very often. I made it back in April from my April issue of Cooking Light. Since just Drew and I ate it, we had leftovers and discovered that this tart is just as good cold as it is warm. I love foods like that.
The most work you'll do in this recipe is cutting and then carmelizing the onions. Carmelizing takes time; don't rush this step! If you take the time to do it right, you'll be rewarded with some of the best onions you've ever tasted.
I think the one change we made was to use gouda cheese in place of swiss; other than that we made the recipe as is. As you can tell by the photos, we served it with a nice salad. If you like foods that are a slight departure from the ordinary, try this tart!
from April 2011 Cooking Light
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
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 tablespoons water; brush over dough. Bake at 425° for 25 minutes or until golden. Cool for 10 minutes.