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. Source: EatingWell Magazine, May/June 2017

Virginia Willis


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

  • 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.

  • 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.

  • 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.

  • 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 Facts

301 calories; total fat 15.5g 24% DV; saturated fat 6g; cholesterol 52mg 17% DV; sodium 475mg 19% DV; potassium 235mg 7% DV; carbohydrates 32g 10% DV; fiber 2.8g 11% DV; sugar 6g; protein 6.9g 14% DV; exchange other carbs 2; vitamin a iu 277IU; vitamin c 9mg; folate 82mcg; calcium 102mg; iron 2mg; magnesium 23mg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
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. Read More
Rating: 5 stars
This is so delicious! Read More