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Vidalia Onion Tart

  • 1 h 15 m
  • 1 h 45 m
Virginia Willis
“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

    • 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

Directions

  • 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
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