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      1. Home
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      3. Recipes
      4. Vidalia Onion Tart

      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
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      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.
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