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    Vidalia Onion Tart

    Low PotassiumLow PhosphorusLow ProteinVegetarianNo ShellfishNut-FreeMediterraneanDinner

    Vidalia Onion Tart

    Low PotassiumLow PhosphorusLow ProteinVegetarianNo ShellfishNut-FreeMediterraneanDinner
    6 servings
    Active 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

    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.
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