My 8 year old daughter is part of a book club. It’s amazing to see these 3rd graders get so into these books – and of course the moms get into them as well. This is my first book club – I always heard about them, but I never had enough time – and since I really only read about food, I figured it wouldn’t be for me – unless I started my own “food book club,” but then who would I get to join me, since most of my friends laugh at the fact that I only read about food. So, when the invitation came for my daughter to join her friends in this book club, along with the moms, I decided it was finally time.
There are a few rules we have to follow – we all take turns hosting, and the host orders the pizza. That’s right – instead of slaving all day in the kitchen, you pick up the phone and order the pizza – DONE! Then, everyone else brings stuff to the host’s house – appetizers, drinks, salad, dessert, fruit…and anything else people can think of. My stand-by is the dessert – if all fails, I know I can always bring a dessert – and I am starting to feel like a dessert hogger – since we sign up in email, first come first server, and secure what we are bringing, so we don’t end up with just desserts – and nothing else except pizza.
This month I held my breath and replied appetizer. I had no idea what I was going to bring, but I wanted to give someone else a chance for dessert. I saw this recipe in Cooking Light – and even though it was very similar to pizza, I had to give it a try. I just love onions, especially the sweet ones. This was super easy – and it was excellent – it had a really beautiful soft onion flavor, and the crust (even though I cheated and used pre-made) was still fantastic around those onions. I was pretty full when it was time to eat the pizza, but that meant there was more leftovers for the host – or the host’s husband…which is always appreciated, especially in my house.
- 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.
For a printer-friendly version of this recipe, please click here: Onion Tart
7 thoughts on “Onion Tart”
That looks really yummy and do-able! I love a pre-packaged dough! And anything onion-y!
The new blog look is fantastic, too! So simple and clean!
Delicious! I love onions and saw this recipe too. Sounds like it’s one worth trying. I like the new layout and header for the blog. :)
Thanks, glad you like the new format!!
That looks fantastic and so simple. Right up my alley!
That sounds perfect! The picture wouldn’t come up for me, but reading the recipe was enough for me to know I need to make this! Thank you.
I love it! I host a book club at our library for adults, but I did get the chance to participate in one with my son at school. I think it’s a wonderful idea! What was their book title?
The tart is gorgeous, btw. I think a food book club is a great plan. :)
Justin Case – I highly recommend it!!