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Vidalia Onion Tart
1 h 15 m
1 h 45 m
“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.”
1½ teaspoons extra-virgin olive oil plus 2 tablespoons, divided
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
1Heat 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.
2Add 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.
3Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
4Transfer 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.
5Lay 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.
6Spread 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.
7Bake 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.