Vidalia Onion Tart

4
Total Time
59 min
Prep
9 min
Cook
50 min
Serves
2
Difficulty
Moderate
These delectably sweet and juicy pale yellow onions are available for a short time only—from May through June.

Ingredients

olive oil

½ tsp

uncooked vidalia onion(s)

1 large, (about 3/4 pound), thinly sliced

water

¼ cup(s)

table salt

¼ tsp

olive(s)

4 medium, kalamata, pitted and chopped

fresh thyme

1 tsp, fresh, chopped

black pepper

¼ tsp, freshly ground

phyllo dough

2 sheet(s), (12 x 17-inch) sheets, at room temperature

Swiss cheese

2 Tbsp, shredded, Jarlsberg variety, shredded

Instructions

  1. Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion, water, and salt; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the onion is very soft, about 20 minutes. Remove from the heat and stir in the olives, thyme, and pepper; cool slightly.
  2. Preheat the oven to 400°F.
  3. Place 1 phyllo sheet on a dry work surface; lightly spray with nonstick spray. As you work, keep the sheets of phyllo covered to keep them from drying out. Top with a second phyllo sheet; lightly spray with nonstick spray. Cut into 4 rectangles. Place the rectangles on top of each other to form a stack. Roll the edges of the phyllo in to make a small rimmed edge; place on a baking sheet.
  4. Spread the onion mixture evenly over the phyllo. Bake the tart until the edges are golden brown, about 20 minutes. Sprinkle the tart with the cheese and bake until the cheese melts, about 5 minutes longer. Yields 1/2 tart per serving.

Notes

Store onions in a cool, dark place or in the refrigerator and be sure to allow for good air circulation. If you can’t find Vidalia onions, Texas Sweets and Walla Wallas are good alternatives.

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