Vidalia onion tart
Uncooked vidalia onion(s)
1 large, (about 3/4 pound), thinly sliced
4 medium, kalamata, pitted and chopped
1 tsp, fresh, chopped
¼ tsp, freshly ground
2 sheet(s), (12 x 17-inch) sheets, at room temperature
2 Tbsp, shredded, Jarlsberg variety, shredded
- 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.
- Preheat the oven to 400°F.
- 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.
- 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.