Vidalia Onion Tart

Low Potassium Low Phosphorus Low Protein Vegetarian No Shellfish Nut-Free Mediterranean Dinner

Vidalia Onion Tart

Low Potassium Low Phosphorus Low Protein Vegetarian No Shellfish Nut-Free Mediterranean Dinner
6 servings
Prep time: 1 hour 15 minutes
Total time: 1 hour 45 minutes

Description

This simple tart recipe has a sweet and salty filling of caramelized Vidalia onions and feta cheese. The light phyllo crust gives it a rustic, casual feel. The tart can be served warm or even at room temperature as a main course with a salad. Cut into smaller pieces if you’d like to serve it as an appetizer.

Directions

  1. Heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add onions, brown sugar, 1/2 teaspoon pepper and 1/4 teaspoon salt. Cook, stirring occasionally and scraping up any browned bits, until the onions are light brown and soft, 15 to 20 minutes.
  2. Add wine and bring to a simmer, stirring and scraping. Reduce heat to medium-low and cook, stirring occasionally, until the wine is reduced and the onions are golden brown, 20 to 25 minutes more.
  3. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  4. Transfer the onions to a medium bowl and stir in egg, 1 tablespoon thyme, crushed red pepper to taste and the remaining 1/4 teaspoon each salt and pepper.
  5. Lay a sheet of phyllo on the prepared pan. Keep the remaining phyllo covered with plastic wrap and a damp kitchen towel. Combine butter and the remaining 2 tablespoons oil in a small bowl. Lightly brush (or dab) the phyllo with the mixture using a pastry brush. Repeat, layering and brushing the remaining phyllo.
  6. Spread the onion mixture evenly over the phyllo, leaving a 3/4-inch border around the edges. Carefully roll the edges up to form the outer rim of the tart. Sprinkle with feta and the remaining 1 teaspoon thyme.
  7. Bake the tart until the crust is brown and crispy, 25 to 30 minutes. Let cool on a wire rack for 5 minutes. Serve warm, garnished with more thyme, if desired.

Tips

  • To make ahead: Refrigerate onions (Steps 1-2) for up to 1 day; bring to room temperature before assembling tart.
  • Equipment: Parchment paper
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories301 cal
  • Total Fat15.5 g
  • Saturated Fat6 g
  • Cholesterol0 mg
  • Sodium475 mg
  • Carbohydrate Total32 g
  • Protein6.9 g
  • Phosphorus124 mg
  • Potassium235 mg
  • Fiber2.8 g
  • Calcium102 mg

Ingredients

  • 1½ teaspoons extra-virgin olive oil plus 2 tablespoons, divided
  • 1½ pounds sweet onions (about 3 medium), preferably Vidalia, sliced
  • ½ teaspoon packed dark brown sugar
  • ¾ teaspoon ground pepper, divided
  • ½ teaspoon kosher salt, divided
  • ¼ cup dry red wine
  • 1 large egg
  • 1 tablespoon chopped fresh thyme plus 1 teaspoon, divided, and more for garnish
  • ¼ - ½ teaspoon crushed red pepper
  • 20 sheets phyllo dough (9-by-14-inch), thawed per package directions
  • 2 tablespoons butter, melted
  • ½ cup crumbled feta cheese

Ingredients

  • 1½ teaspoons extra-virgin olive oil plus 2 tablespoons, divided
  • 1½ pounds sweet onions (about 3 medium), preferably Vidalia, sliced
  • ½ teaspoon packed dark brown sugar
  • ¾ teaspoon ground pepper, divided
  • ½ teaspoon kosher salt, divided
  • ¼ cup dry red wine
  • 1 large egg
  • 1 tablespoon chopped fresh thyme plus 1 teaspoon, divided, and more for garnish
  • ¼ - ½ teaspoon crushed red pepper
  • 20 sheets phyllo dough (9-by-14-inch), thawed per package directions
  • 2 tablespoons butter, melted
  • ½ cup crumbled feta cheese
  • 1½ teaspoons extra-virgin olive oil plus 2 tablespoons, divided
  • 1½ pounds sweet onions (about 3 medium), preferably Vidalia, sliced
  • ½ teaspoon packed dark brown sugar
  • ¾ teaspoon ground pepper, divided
  • ½ teaspoon kosher salt, divided
  • ¼ cup dry red wine
  • 1 large egg
  • 1 tablespoon chopped fresh thyme plus 1 teaspoon, divided, and more for garnish
  • ¼ - ½ teaspoon crushed red pepper
  • 20 sheets phyllo dough (9-by-14-inch), thawed per package directions
  • 2 tablespoons butter, melted
  • ½ cup crumbled feta cheese

Description

This simple tart recipe has a sweet and salty filling of caramelized Vidalia onions and feta cheese. The light phyllo crust gives it a rustic, casual feel. The tart can be served warm or even at room temperature as a main course with a salad. Cut into smaller pieces if you’d like to serve it as an appetizer.

Directions

  1. Heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add onions, brown sugar, 1/2 teaspoon pepper and 1/4 teaspoon salt. Cook, stirring occasionally and scraping up any browned bits, until the onions are light brown and soft, 15 to 20 minutes.
  2. Add wine and bring to a simmer, stirring and scraping. Reduce heat to medium-low and cook, stirring occasionally, until the wine is reduced and the onions are golden brown, 20 to 25 minutes more.
  3. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  4. Transfer the onions to a medium bowl and stir in egg, 1 tablespoon thyme, crushed red pepper to taste and the remaining 1/4 teaspoon each salt and pepper.
  5. Lay a sheet of phyllo on the prepared pan. Keep the remaining phyllo covered with plastic wrap and a damp kitchen towel. Combine butter and the remaining 2 tablespoons oil in a small bowl. Lightly brush (or dab) the phyllo with the mixture using a pastry brush. Repeat, layering and brushing the remaining phyllo.
  6. Spread the onion mixture evenly over the phyllo, leaving a 3/4-inch border around the edges. Carefully roll the edges up to form the outer rim of the tart. Sprinkle with feta and the remaining 1 teaspoon thyme.
  7. Bake the tart until the crust is brown and crispy, 25 to 30 minutes. Let cool on a wire rack for 5 minutes. Serve warm, garnished with more thyme, if desired.

Tips

  • To make ahead: Refrigerate onions (Steps 1-2) for up to 1 day; bring to room temperature before assembling tart.
  • Equipment: Parchment paper
© Meredith Operations Corporation. All rights reserved. Used with permission.