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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The earthy flavor of this tart, with touches of feta tang, pairs beautifully with a peppery, nutty salad—and we've suggested just that. Ingredients:
1 tablespoon olive oil |
2 1/2 pounds onion, sliced |
2 tablespoons chopped fresh thyme |
3/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
1/2 (14.1-ounce) package refrigerated pie dough (such as pillsbury) |
1/4 cup (1 ounce) crumbled reduced-fat feta cheese |
1/4 cup (1 ounce) shredded reduced-fat swiss cheese |
1 large egg, lightly beaten |
Directions:
1. Preheat oven to 425°.
2. Heat oil in a skillet over medium-high heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally.
3. Roll dough out on a parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving a 1 1/2-inch border; top with onion. Sprinkle with Swiss cheese. Fold piecrust border up and over onion mixture, pleating as you go, leaving a 6-inch-wide opening. Combine egg and 2 tablespoons water; brush over dough. Bake at 425° for 25 minutes or until golden. Cool for 10 minutes.
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