Rustic Sweet Onion Tart
Breakfast & Brunch, Mains | Baking | Vegetables
SERVES 6 - START TO FINISH: 10 minutes prep, 50 minutes to bake, 5 minutes to cool
Cooking Notes
One piecrust is half of a 15-ounce box.
If you can’t find red onions, sweet white will work fine.
Here’s a trick for removing tart from the outside ring of pan: Place bottom of pan over a small bowl. Pan ring will either fall away (if sides have shrunk enough) or you can gently pull down on pan ring to remove.
Rustic Sweet Onion Tart
1 refrigerated piecrust* (7.5 ounces), at room temperature
2 medium red (Bermuda) onions*
6 ounces Swiss cheese slices
3 large eggs
2 teaspoon all-purpose flour
3/4 cup half and half
1/4 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 350 degrees F.
Place piecrust in a 12-inch tart pan with removable bottom. Press dough along the ridged sides. Set aside.
Peel and slice onions into 1/4-inch rings. Sprinkle 1/2 over the bottom of crust. Top with half cheese. (Cheese will not cover the onions, this is fine.) In a medium bowl, mix together eggs, flour, half and half, salt and black pepper. Mix well until frothy. Pour half the egg mixture over cheese. Layer remaining onion, cheese and finally egg mixture.
Bake uncovered for 50 minutes, until golden brown. Remove from oven and let cool for 5 minutes. Lift from sides* and serve.
Rustic Sweet Onion Tart
Approximate Values Per Serving: 289.5 calories (27% from fat), 9 g fat (2 g saturated), 75 mg cholesterol, 27 g protein, 26.5 g carbohydrates, 3.5 g dietary fiber, 844 mg sodium
Comments
From Alicia - February 27, 2012
@ Martha - I missed the richness of the "fat" when I tried the evaporated milk. It was delicious still, but didn't have the same delectable texture. Glad to know it works and sure does cut down on the calories, too! Thanks! A
Related Posts from the Blog
Rustic Sweet Onion Tart really delivers on flavor
February 26, 2012
The flavor of cooked onions is subtle yet distinct. If they’re going to be the main ingredient, you want to keep things simple so as not to compete.
Read more.My Books
Our Cookbooks rock!
What you're saying..
I've discovered your web site through the Food Section of my daily newspaper, The San Diego Tribune. It's a wonderful find for me!!
--Mary M. Hunsicker of Valley Center, CA
Have a question?
We hope you'll tell us, but we hope you'll ASK us, too! Send your questions to alicia@kitchenscoop.com and we'll try to find the answers.
From Martha in KS - August 19, 2010
For recipes such as this one, instead of using half & half or cream, I use fat-free evaporated milk. It works great.