Vidalia Onion Tart

Vidalia Onion Tart

2 Reviews
From: EatingWell Magazine, May/June 2017

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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

Preparation

  • Prep

  • Ready In

  1. Heat 1½ teaspoons oil in a large skillet over medium heat. Add onions, brown sugar, ½ teaspoon pepper and ¼ 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 ¼ 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 ¾-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.
  • To make ahead: Refrigerate onions (Steps 1-2) for up to 1 day; bring to room temperature before assembling tart.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: 3½-inch square
  • Per serving: 301 calories; 16 g fat(6 g sat); 3 g fiber; 32 g carbohydrates; 7 g protein; 82 mcg folate; 52 mg cholesterol; 6 g sugars; 0 g added sugars; 277 IU vitamin A; 9 mg vitamin C; 102 mg calcium; 2 mg iron; 475 mg sodium; 235 mg potassium
  • Nutrition Bonus: Folate (20% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 vegetable, 2 fat, 1½ starch, ½ medium-fat protein

Reviews 2

May 27, 2017
profile image
By: Margi Swett
It was so delicious I had to take the leftovers to wow at work. I'm making it again for a vegetarian lunch tomorrow. I think I will add baby bella muchrooms and toasted pecans.
May 09, 2017
profile image
By: Carolyn Malcoun
This is so delicious!
More Reviews