Savory Onion Tart

 Savory Onion Tart

    Last week I invited my friend to lunch on Sunday, at my house. I provided this onion tart, garden salad with the Lime French Dressing (Week 44 of Fifty Two In Twenty Two) and hot croissants. I believe this was the first time I'd made a tart. It was easy to make and turned out great, even though I used the whole small bottle of Italian dressing. The recipe calls for two large onions, thinly sliced and I didn't think the onions I'd bought were huge, but I ended up with way too much onion. That was a blessing in disguise, because I just at the extra onion in other meals. This onion tart recipe is in Wish-Bone Dressing's May 17, 1988 "Favorite Recipes: Wish-Bone Salads Plus Much More" recipe booklet. I really liked this recipe and got compliments from my friend and others I gave samples to. I will definitely make this again. Notes in Italics.

Ingredients:

Pastry for 9-inch single-crust pie: (See below picture)

1/4 cup Wish-Bone Italian dressing

2 tablespoons butter or margarine

2 large onions, thinly sliced

1 cup shredded Fontina or Gruyere cheese (about 4 oz) (I used Gruyere)

2 eggs

1/2 whipping or heavy cream

2 teaspoons fresh sage leaves, finely chopped (I used 1 teaspoon)

1 teaspoon dried marjoram leaves (I used 1 teaspoon Italian seasoning, because I didn't have just marjoram)

Directions:

Pre-heat oven to 425 degrees.  Roll out your crust into a 10-inch circle and press into a 9-inch tart pan. Crimp edges. Pierce the bottom and sides of the crust and bake for 8 minutes or until lightly golden. Remove and cool completely. While your crust is baking, heat Italian dressing with butter and onions over medium heat. Stir occasionally for about 15 minutes until the onions are tender. Sprinkle your shredded cheese over the bottom of your tart shell, followed by the onion mixture. In a small bowl, beat eggs, cream and seasonings. Pour the egg mixture over the mixture in your tart shell. Bake for 35 minutes or until golden. I garnished my tart with fresh basil leaves. Cut into wedges and serve with a nice salad and rolls. Makes 8 servings. 

Savory Onion Tart

Savory Onion Tart and Garden Salad with Lime French Dressing