Thursday, September 6, 2012

Caramelized Onion and Sun-Dried Tomato Tart

The sweetness from the onions and sun-dried tomatoes goes great with the salty, tangy feta cheese.


1 sheet of refrigerated pie dough
2 tsp. olive oil
2 large onions, sliced
1 1/2 Tbsp. chopped fresh thyme
6 sun-dried tomatoes, halved
1/2 c. crumbled feta cheese
1/4 c.grated Parmesan cheese


  1. Preheat the oven to 425F.
  2. Heat the olive oil in a large saute pan over medium-high heat. Add the onions and thyme, sprinkle with salt and pepper, and cook for 20 minutes, stirring often. If the bottom of the pan (where the fond is) starts getting too dark, add a small amount of water and scrape up the brown bits. (Check out this post to learn more about fond!)
  3. Place the cooked onions onto the pie dough, leaving a 1-inch border. Add the halved tomatoes and feta on top of the onions. Fold the edges of the dough towards the center, leaving an open 6-incharea in the middle.
  4. Bake for 25 minutes, or until golden brown. After removing from onion, sprinkle with the Parmesan. Let cool 10 minutes before serving.

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