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Rustic Vidalia Onion Tart

From Our Kitchen

Preheat oven to 425°F.


2 Tbsp. butter
4 medium-sized Vidalia onions
1 ½ tsp. fresh rosemary, chopped
¾ tsp. salt
½ tsp. pepper
½ pkg. refrigerated piecrust
1 egg white, lightly beaten
¾ cup shredded Gruyere cheese
parchment paper


Melt butter in a large nonstick skillet over medium-high heat; add onion and next 3 ingredients. Cook, stirring occasionally, until tender – about 8 minutes.

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 ½ cup of cheese over crust, leaving a 2 ½-inch border. Spoon onion mixture over cheese. Sprinkle remaining ¼ cup cheese over onion. Fold piecrust border up and over onion, pleating as you go and leaving a 4-inch wide opening in the center. Brush crust with egg white.

Bake 17 – 19 minutes or until crust is golden. Let stand 5 minutes before serving.