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Rustic Vidalia Onion Tart With Thyme
| Ingredients |
2 tbsps butter
4 vidalia onions (size vidalia onions thinly sliced about 6 12 cups)
112 tsps chopped fresh thyme
34 tsp salt
12 tsp pepper
712 refrigerated piecrusts (package)
parchment papctioner
1 egg white (lightly beaten)
34 cup gruyère (shredded, cheese)
Directions
| 1 | 1. Preheat oven to 425°. Melt butter in a large nonstick skillet over medium-high heat; add onion and next 3 ingredients. Cook, stirring occasionally, 8 minutes or until tender. |
| 2 | 2. Unroll piecrust onto a lightly floured surface. Pat or roll into a 12-inch circle. Place piecrust on a parchment paper-lined baking sheet. Brush with egg white. Sprinkle 1/2 cup cheese in center of crust. Spoon onion mixture over cheese, leaving a 2 1/2-inch border. Sprinkle remaining 1/4 cup cheese over onion. Fold piecrust border up and over onion, pleating as you go and leaving a 4-inch-wide opening in center. Brush crust with egg white. |
| 3 | 3. Bake at 425° on bottom oven rack 17 to 19 minutes or until crust is golden. Let stand 5 minutes before serving. |
