Back in January Jim planted 1015 onions in one of our raised beds.
After several months they grew to be some of the biggest, best looking onions ever seen. We harvested them in late April and used them in May to let our fellow Dallas County Master Gardeners fall all over themselves the way we did when tasting an onion tart made from our harvest. Oh my!
Rustic Vidalia Onion Tart
2 Tbs. butter
4 medium-size Vidalia onions, thinly sliced(we used our 1015 onions)
(about 6 ½ cups)
1 ½ tsp. chopped fresh rosemary or thyme
¾ tsp. salt
½ tsp. pepper
½ (15-oz.) package refrigerated piecrusts
1 egg white, lightly beaten
¾ cup (3 oz.) shredded Gruyere cheese, divided
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. 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 cheese in center of crust. Spoon onion mixture over cheese, leaving a 2 ½-inch border. 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 center. Brush crust with egg white.
3. Bake at 425* on bottom oven rack 17 – 19 minutes or until crust is golden. Let stand 5 minutes before serving. Yield: 6 servings.